Ingredients

• 1 tablespoon olive oil
• 250g gravy beef, cut into 2.5cm pieces
• 1 large brown onion, finely chopped
• 1 garlic clove, crushed
• 1 tablespoon ground cumin
• 2 teaspoons ground coriander
• 1/2 teaspoon chilli powder
• 1 1/3 cups Italian tomato passata sauce
• 400g can red kidney beans, drained, rinsed
• 125g can four bean mix, drained, rinsed
• 1/3 cup chopped fresh coriander leaves
• 1 medium tomato, diced
• 1 fresh long green chilli, finely chopped
• 30g corn chips, to serve

Method

• Step 1 Heat oil in a medium frying pan over high heat. Cook beef, stirring, for 3 minutes or until browned. Transfer to a bowl. Reduce heat to medium. Add onion. Cook, stirring, for 5 minutes or until softened. Return beef to pan. Stir in garlic, cumin, ground coriander and chilli powder. Cook for 1 minute or until fragrant. Add passata, beans and 1 1/2 cups cold water. Stir to combine. Season with salt and pepper. Bring to the boil. Reduce heat to medium-low. Cook, covered, for 1 hour 15 minutes or until beef is tender.
• Step 2 Meanwhile, combine chopped coriander, tomato and chilli in a bowl.
• Step 3 Divide beef mixture and coriander mixture between bowls. Serve with corn chips.