Ingredients:

• 1 large onion, finely chopped 2 garlic cloves, finely chopped

• 400g 5% fat (or less) steak mince

• 100g mushrooms, finely chopped

• 2 tbsp tomato purée

• 1 heaped tsp chilli powder

• 1 tsp smoked paprika

• 1 tsp ground cumin

• 1 tsp chipotle paste

• 1/2 tsp ground coriander

• 1 square of dark chocolate (70% cocoa solids or more)

• 1 400g can kidney beans, drained and rinsed

• 1 400g can of chopped tomatoes

To serve:​

• Brown rice, cooked as per instructions

• Avocado, sliced

• Fresh coriander, roughly chopped

•  Dollop 0% fat yoghurt

Method:

• Add the onion, mushrooms and mince to a pan and cook over a medium heat. Cooking them all together means you won't need to add any extra oil or fat.

• Once the onion is translucent, add the garlic and cook for a couple of minutes.

• Add the tomato purée and cook for one minute. 

• Add all the spices and chipotle paste and stir well.

• Add the chopped tomatoes, rinsing the can with a splash of cold water and adding that also. (Please crush your cans in the recycling so hedgehogs don't crawl in and get stuck!)

• Bring to the boil, reduce to a simmer and leave to cook for 15 minutes.

• Add the kidney beans and melt in the dark chocolate.

• Reduce to a low heat, cover and cook for as long as possible, but at least 30 minutes. 

• Serve with rice, sliced avocado, a dollop of yoghurt, and sprinkled with coriander.