Beef and Black Bean Chilli Bowls

Serves 4

Time 1 hour

Ingredients

1 tbsp extra virgin olive oil 

500g premium lean beef mince

1 red onion, diced

1 jalapeno chilli, diced

1 red capsicum, diced

2 zucchini, diced

3 cloves garlic, finely chopped

1 tbsp smoked paprika

½ tbsp ground cumin

1 can plum tomatoes 

1 tbsp tomato paste

¼ cup red wine

1 can black beans, drained & rinsed

2 tsp salt

2 cups steamed basmati wholegrain rice

1 avocado

Juice of 1 lime

8 cos lettuce leaves 

1 cup thick Greek yoghurt

150g grated cheddar cheese

Pickled jalapenos

Method

Heat a large pot (I love a cast iron pot for this) and drizzle with extra virgin olive oil. Add the beef and onions and cook stirring to break up the meat and cook until browned. 

Add the fresh jalapeno, capsicum, zucchini, cumin, paprika and garlic. Stir to combine and cook for a few minutes, Add the tomatoes, paste, red wine and salt. Stir well, bring to a simmer, cover with a lid and cook for about 45 minutes. Check seasoning and adjust if needed. Add black beans and stir in the mixture just before taking it off the heat. 

Meanwhile, cook the rice according to packet instructions.

Dice the avocado and combine with the lime juice. Set aside. 

Divide the rice between bowls, stick a couple of cos lettuce leaves into the side of the bowl, spoon the beef over the rice and top with avocado, yoghurt, grated cheese and a few pickled jalapenos.