Smoky Beef & Black Bean Chili Bowl

Ingredients

• 2 cups (390 g) cooked brown rice
• 14 oz (400 g) lean ground beef
• 2 1/2 cups (400 g) canned black beans, rinsed
• 2 onions (240 g)
• 2 bell peppers (300 g)
• 3 cups (740 g) passata
• 2 tbsp (30 ml) olive oil
• 1 1/2 tbsp (9.2 g) smoked paprika
• 1 1/2 tbsp (8 g) ground cumin
• 2 tsp (6 g) unsweetened cocoa powder
• 2 cups (310 g) frozen sweetcorn
• 4 tbsp (60 ml) lime juice

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Method

1. Brown the beef hard in the oil, breaking it up, and set it aside. Soften the diced onion and pepper for 8 minutes.
2. Stir in the cumin, paprika and cocoa and cook one minute, until it smells dark and toasty.
3. Return the beef with the passata and beans and simmer 20 minutes, until thick enough to hold a spoon upright.
4. Stir in the corn for the last 3 minutes, spoon it over the warm rice and finish with lime.