500 g lean beef mince (5% fat or less)
1 onion, peeled and finely chopped
3 garlic cloves, peeled and finely chopped
1 tsp. cayenne pepper or paprika
1 tsp. ground cinnamon
2 tsp. ground cumin
400 g can chopped tomatoes
1 yellow pepper, deseeded and cut into small bite-sized pieces
1 red pepper, deseeded and cut into small bite-sized pieces
400 g can red kidney beans in chilli sauce
400 g can mixed beans in brine, drained
300 g dried long-grain rice
A handful of coriander sprigs, to garnish (optional)
Salad (cucumber, red onion and tomato), to serve
Place a large, non-stick frying pan over a medium heat.
Add the onion and garlic and stir-fry for 1-2 minutes. Add the cayenne pepper or paprika, cinnamon, cumin and minced beef and stir-fry for 5-6 minutes.
Add the tomatoes and peppers and bring to the boil. Season well, cover tightly and cook over a low heat for 20-25 minutes.
Add the beans, stir to mix well and return to the heat for another 10 minutes.
Meanwhile cook the rice according to the pack instructions, drain and keep warm.
Remove the chilli from the heat and serve with the rice. Garnish with the coriander, if using, and serve with the salad.