TINNED black beans simplify this chilli con carne. If you can’t find these, soak dried beans overnight and add to the pot with the beef, as they will need a longer cooking time.
Cooking Time:
Serves: 4-6
2 tbsp | olive oil, plus extra if needed |
2 | brown onions, chopped |
2 | garlic cloves, finely chopped |
2 | green chillies, deseeded and finely chopped |
500g | chuck steak, cut into small pieces |
2 tbsp | plain flour |
2 x 400g tins | chopped tomatoes |
2 x 400g tins | black beans, drained and rinsed |
1 | red capsicum, diced |
1 | ripe avocado |
1 punnet | cherry tomatoes |
1/2 | red onion, diced |
Handful | fresh coriander leaves, plus extra to garnish |
1 | lime, juiced |
Sea salt and black pepper | |
4 tbsp | sour cream to serve |