Beef & Bean Chilli Bowl with Chipotle Yogurt

Ingredients

• 1 tbsp olive oil
• 1 large onion, chopped
• 250g extra-lean minced beef
• 1 tbsp chipotle paste, plus a little extra to serve
• 1 tbsp Cajun seasoning mix
• 2 × 400g cans mixed bean salad, drained
• 400g can chopped tomatoes
• 1 low-sodium beef stock cube
• 2 squares 70% cocoa dark chocolate
• Small pack fresh coriander, chopped
• Cooked brown rice, to serve
• Low-fat Greek yogurt, to serve

Method

1. 1Warm the olive oil in a large frying pan over medium heat. Add the onion and cook, stirring occasionally, until softened — around 5–7 minutes.
2. 2Add the extra-lean minced beef with a little black pepper and a small pinch of salt. Break it up with a wooden spoon and cook until evenly browned.
3. 3Stir in the chipotle paste and Cajun seasoning. Cook for 1 minute, stirring, until fragrant.
4. 4Add the drained mixed beans and chopped tomatoes. Crumble in the low-sodium stock cube, pour in one can of water, and stir to combine. Simmer gently for 20–30 minutes until the sauce has thickened.
5. 5Stir in the dark chocolate until fully melted, then fold through most of the chopped coriander.
6. 6Serve over cooked brown rice with a spoonful of Greek yogurt, the remaining coriander, and a small drizzle of chipotle paste if desired.