Serves 4

Prep time: 20 mins

Cooking time: 30 mins

• 1 onion, finely diced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 large grated carrot
• 2 sticks sliced celery
• 1x 400g can red kidney beans
• 1x400g can black beans
• 250 g lean beef mince
• 1 red capsicum, chopped
• 2 tablespoons tomato paste
• 400 g tomato puree
• 125 g cherry tomatoes, halved
• 100 g baby spinach leaves
• 1 bunch coriander, chopped

To serve:

• 2 cups long grain brown rice or quinoa. 
• 80g Low fat grated cheese
• 1 large avocado, chopped
• 1 lime

Method:

1. Sauté the onion carrot and celery for 3 minutes until softened.
2. Add the spices and mince and cook through for 5 minutes until the mince is browned.
3. Add the capsicum, tomato paste, tomato puree and beans.
4. Pour over 1 cup of water.
5. Simmer over a low – medium heat for 30 minutes until thick.
6. Season with ground pepper and a little salt.
7. Fold in spinach, cherry tomatoes and coriander just before serving.

How to serve:

Cook brown rice or quinoa as per packet instructions. Serve 1/2 cup on each plates and top with 1/4 of chilli mixture, 20g low fat grated cheese, 1/4 avocado + lime juice. 

*Extra red chilli is optional