Beef and black bean chilli

A one-pot chilli that's mostly beef and beans. Mild as written; add chilli to taste.

What you'll need

Serves 4–6 · about 40 minutes

• →750 g beef mince
• →1 onion, chopped
• →1 × 400 g can black beans, drained and rinsed
• →2 × 400 g cans chopped tomatoes
• →2 teaspoons ground cumin and 2 teaspoons smoked paprika (chilli flakes optional)
• →1 tablespoon olive oil and salt
• →Natural yoghurt and rice, to serve

How to make it

• 1.Soften the onion in the oil for 5 minutes. Add the mince and brown it, breaking it up, until no pink remains.
• 2.Stir in the spices for a minute, then the tomatoes and beans. Simmer for 20–25 minutes until thick. Season.
• 3.Serve with rice and a spoonful of yoghurt.

Swaps: kidney beans for black beans; chicken or turkey mince; serve on baked potatoes.

If your appetite is small today

• →A small bowl on its own, without rice, is a complete small meal.
• →Freeze in single portions. More on protein: protein with a smaller appetite.

Keeping it

Cool quickly, refrigerate within two hours and eat within three days, or freeze for up to three months. Reheat until steaming hot.