Beef and Black Bean Chilli (serves 4)


1 large onion, chopped
1 red pepper, chopped
500g of ground beef
2 teaspoons of dried oregano
1 tablespoon of hot chilli powder
Half a teaspoon of cumin
Half a teaspoon of hot chocolate powder
Sprinkling of paprika
2 400g tins of chopped tomatoes
1 400g can of Epicure black beans (drained & rinsed)

To serve:

8 soft corn tortillas
Half fat crème fraiche
1 avocado, chopped
Fresh coriander, roughly chopped

  • Sprinkle a little oil into the pan and brown the mince and onion
  • Add the red pepper and cook for a few minutes
  • Stir in the oregano, chilli powder, cumin, hot chocolate & paprika
  • Add the chopped tomatoes and black beans
  • Bring to the boil, then cover & simmer gently for 20 minutes, stirring occasionally until the sauce has thickened.
  • Just before serving heat a large frying pan until hot and lightly toast the tortillas for a couple of minutes on each side. Allow to cool then cut into strips
  • Spoon the chilli into bowls and serve with the crème fraiche, avocado, coriander and tortilla strips