Black bean chilli

Chilli con carne just got easier with the availability of tinned black beans. If you can’t find these, then soak your beans overnight and add them to the pot with the beef, as they will need a longer cooking time.

2 tbsp olive oil + extra if required

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

½ red onion, diced

handful fresh coriander leaves, plus extra to garnish

1 lime, juiced

sea salt and freshly ground black pepper to season

4 Tbsp sour cream to serve

Preheat oven to 150C.

Heat oil in a large heavy based oven proof pot and cook onion, garlic and chilli until softened. Remove from pot and set aside.

Toss steak in flour to coat then cook in batches in the pot until browned, adding extra oil if required.

Return the cooked vegetables to the pot and stir in the tomatoes. Put on the lid and place in oven to cook for 1½ hours.

Remove from oven and check if meat is tender. Add beans and capsicum and return to oven for a further 30 minutes.

Meanwhile, make the salsa. Chop avocado into small dice, quarter the cherry tomatoes and mix with red onion and coriander leaves. Squeeze over lime juice and season with salt and pepper.

Remove chilli from oven and serve with salsa and sour cream.

serves 4-6.