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Food To Die For – Chilli Beef & Avocado Salad

Nutrition / food to die for

 
Newsletter_FoodToDieFor_ChilliBeefAvocado
 
 
Chilli Beef with Black Beans and Avocado Salad 
Bulk out red meat with black beans to keep things lighter. This one-pot treat is packed with flavour!! Great for a family meal or to freeze for those days when you’re running low on time.
Prep Time:   20 mins
Cook Time:  35 mins
Serves 6
Ingredients

  • 1 tbsp cumin
  • 1 tbsp ground coriander
  • 2 tbsp chilli powder
  • 2 tbsp smoked paprika
  • 4 cloves garlic, finely sliced
  • 400g can chopped tomatoes
  • 1 reduced salt beef stock cube
  • 2 tbsp tomato puree
  • 500g extra lean beef mince
  • handful chopped coriander
  • 3 peppers, deseeded and chopped
  • 2 x 400g cans black beans, drained

Salad and rice (to serve 2)

  • 250g pack microwavable wholegrain rice
  • 1 small avocado
  • bag of baby leaf salad
  • 1 small red onion, halved and finely sliced
  • handful of chopped cherry tomatoes

Method

  • Tip all the spices into a large pan and warm for a few seconds, add the mince and garlic and stir to break down the mince. Cook until brown and drain out any fatty juices. Add the chopped tomatoes and a can of water, crumble in the stock cube, then stir in the tomato puree, peppers and coriander.
  • Cover the pan and cook for 15 mins. Stir in the black beans and cook for a further 10 minutes. Meanwhile, heat the rice following the pack ingredients and toss the salad togethe
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