Mexican Pinto Bean and Beef Chilli

Ingredients

• 500 g beef mince
• 400 g tinned pinto beans
• 400 g tinned chopped tomatoes
• 1 onion
• 2 red pepper
• 3 cloves garlic
• 2 tsp chilli powder
• 2 tsp ground cumin
• 2 tbsp vegetable oil

Method

1. 1

   Dice the onion and pepper. Heat oil in a large, deep pan and fry the onion and pepper for 5 minutes until softened.

2. 2

   Add the garlic, chilli powder and cumin and cook for 1 minute. Add the beef mince, breaking it up with a spoon, and cook for 6 minutes until browned.

3. 3

   Stir in the chopped tomatoes and bring to a simmer. Cook uncovered for 15 minutes.

4. 4

   Add the drained pinto beans and cook for a further 10 minutes until the chilli is rich and thick.

5. 5

   Season well and serve with rice, soured cream and grated cheese.