Chilli beef with black beans and avocado salad

Bulk out red meat with black beans to keep things a little lighter. This one-pot treat is still packed with plenty of flavour

  • Prep:20 mins
    Cook:35 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 539
  • fat 22g
  • saturates 6g
  • carbs 54g
  • sugars 12g
  • fibre 12g
  • protein 32g
  • salt 2g


  • 1 tbsp cumin seed
  • 1 tbsp ground coriander
  • 2 tbsp hot chilli powder
  • 2 tbsp sweet paprika
  • 500g pack extra lean steak mince
  • 4 garlic cloves, sliced
  • 400g can chopped tomatoes
  • 1 reduced-salt beef stock cube
  • 2 tbsp tomato purée
  • pack of 3 peppers, deseeded and diced
  • large pack coriander, stalks and leaves chopped and separated
  • 2 x 400g cans black beans
  • 250g pack wholegrain cooked rice
  • 1 small avocado, chopped
  • small bag baby leaf salad
  • 1 small red onion, halved and thinly sliced
  • handful cherry tomatoes, halved


Make your chilli beef vegetarian

Make the recipe but leave out the beef, and replace the beef stock with a veggie stock. (Nutrition information: 473kcal, 20g protein, 62g carbs, 18g fat, 5g sat fat, 15g fibre, 14g sugar, 3g salt.)



  1. Tip the spices into a large pan and warm for a few seconds to toast them. Add the mince and garlic, and stir, breaking down the beef as it browns. Pour in the tomatoes and a can of water, crumble in the stock cube, then stir in the tomato purée, peppers and coriander stalks.

  2. Cover the pan and cook for 15 mins. Stir in the black beans and their juice, and cook for 10 mins more until everything is tender. Meanwhile, heat the rice following pack instructions and toss the salad ingredients together. Stir the coriander leaves into the chilli and serve.

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