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BEEF & BLACKBEAN CHILLI WITH PICO DI GALLO

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Prep
—
Cook
—
Total
30 min
Calories
585
Protein
51g
Carbs
50g
Fat
21g

Get ready

Ingredients

Ingredients

  • 300 g 5% Beef Mince
  • 1 tbsp Olive Oil
  • 200 g Black Beans
  • 1 tbsp Tomato Puree
  • 200 g Chopped Tomatoes
  • 1 Red Onion
  • 4 Garlic Cloves
  • 1 Large Red Bell Pepper
  • 1 tsp Cumin
  • 1 tsp Chilli Flakes
  • 1 tsp Smoked Paprika
  • 1 tsp Dried Oregano
  • 1 Scotch Bonnet Chilli
  • 2 bay leaf
  • Salt to taste
  • Tajin

For the Pico Di Gallo

  • 1 Large Tomato
  • 1 Shallot
  • 1 garlic clove
  • 1 Lime
  • 1 Jalapeño
  • Handful Coriander Leaves

To serve

  • 80 g Soft Wheat Tortillas
  • 30 g Mature Cheddar grated
  • 2 tbsp 0% Greek Yoghurt

Cook

Method

  1. Set to oven to 170c. Cut the tortillas into triangles, like a pizza, spread evenly on an oven tray and give a light spray of oil. Pop into the oven for 8 minutes or until golden brown. Remove, immediately sprinkle with Tajin and salt and leave to cool.
  2. For the chilli, dice the onion, peppers and garlic. Set a large pan over a medium heat and once hot go in with the olive oil followed by the onion, peppers and garlic. Cook for 4-5 minutes until softened, push to one side and add the beef. Once browned, pierce the scotch bonnet with a knife and throw it in with the bay leaf and spices. Cook for a few minutes, add the tomato paste and cook for another couple of minutes. Go in with the black beans and chopped tomatoes and leave to simmer while we make the salsa.
  3. For the salsa, finely dice the tomatoes and add to a bowl with a little salt to draw out the moisture. Finely dice the shallot and jalapeño, grate the garlic and finely chop the coriander. Pour out the tomato juice into the chilli and add all the ingredients together. Season with lime juice and salt to taste.
  4. To plate up, divide the chilli between two bowls, top with the pico di Gallo, a dollop of yoghurt, the grated cheese and the toasted tortilla chips.