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Reinvent this classic dish by adding meatballs to the lush, flavourful, pepper packed sauce. It’s a great ‘make-ahead’ dinner, with its perfect blend of spices we think this tastes even better when its reheated the next day.

Serves 4.

1tbs olive oil

500g 5% lean mince beef, rolled into 12 meatballs

Salt and pepper

1 onion, finely sliced

3 mixed pepper, sliced

½ large bunch coriander, leaves and stalks chopped plus extra for garnish

1tsp lazy garlic

½ tsp lazy chilli

1tsp hot smoked paprika

1tsp ground cumin

1heaped tbs light soft brown sugar

2 x 400g cans chopped tomatoes

2 x 400g cans black beans, drained and rinsed

Cooked rice to serve

Method

Heat the oil in a large non – stick lidded saucepan over a medium heat.

Make the meatballs by mixing the beef mince with salt and pepper and dividing into 12 balls.

Fry the meatballs for 5 minutes until browned, then transfer to a plate with a slotted spoon.

Fry the onions and peppers with a pinch of salt for 5 – 7 minutes.

Add the coriander stalks, garlic, chilli, paprika and cumin and fry for 1 minute more.

Add the sugar, tomatoes and beans, and bring to a simmer.

Season with salt and pepper, return the meatballs to the pan, cover and cook for 15 minutes.

Serve the chilli meatballs with rice and a scatter of the coriander leaves.

❤️ This is great for ‘Batch Cooking’; double the amount of this simple recipe and store in the freezer for another time. ❤️