I adore chilli – it’s something I love eating and making. Normally cooked with kidney beans, my two daughters tend to pick them out, so I tried cooking it with the black bean and they have not noticed – yet.

Chilli & black beans

Ingredients serves 2-4

• 2 tsp vegetable or olive oil

• 1 x red onion - finely diced

• 2 x carrots - finely chopped

• 2 x cloves of garlic, crushed

• 2 x fresh red chillies - seeds removed - finely sliced

• 500g lean minced beef

• 1 tsp. hot chilli powder

• 1 tsp. ground cumin

• 1 tsp. ground coriander

• 2 tsp. tomato purée

• 400g can chopped tomatoes

• 250ml beef stock

• 400g can black eyed beans - washed

• 1 x green chilli sliced - for garnish

To begin, heat the oil in a heavy-based non-stick pan. Add the onion, carrots, garlic and chillies. Cook these over a medium heat for about 10 minutes or until the vegetables are becoming soft.

Add the minced beef and cook for about 10 minutes or until beef is coloured all over. I use a whisk to break up the mince during this process.

Stir in the spices and tomato purée; cook for a further minute. Add the chopped tomatoes followed by the stock. Bring to the boil and reduce the heat. Allow to simmer gently for 30-45 minutes stirring occasionally.

After this time, stir in the black-eyed beans and cook for a further 10 minutes. Serve hot and garnish with sliced chilli and red onion.