Ingredients

• 1/2 bunch fresh coriander, roots and stems finely chopped, leaves picked
• 1 brown onion, finely chopped
• 400g can kidney beans, rinsed, drained
• 1 tablespoon ground cumin
• 1 tablespoon Mexican chilli powder
• 3 garlic cloves, crushed
• 650g beef mince
• 1 egg
• 1 1/2 tablespoons extra virgin olive oil
• 1 red capsicum, deseeded, finely chopped
• 2 x 410g cans Ardmona Rich & Thick Classic Tomatoes and Paste
• 125g can corn kernels, drained
• Guacamole, to serve
• Sour cream, to serve
• Gluten-free corn chips, to serve (optional)

Method

• Step 1 Place coriander root and stem, half the onion, 2/3 cup kidney beans, 2 tsp cumin, 2 tsp chilli powder and 1 garlic clove in a food processor and process until finely chopped. Transfer to a bowl. Add mince and egg. Mix until just combined. Use damp hands to roll spoonfuls of mixture into balls.
• Step 2 Heat 1 tbs oil in a large frying pan over medium-high heat. Cook the meatballs, turning, for 5 minutes or until browned. Transfer to a bowl. Heat remaining 2 tsp oil in the pan over medium heat. Add capsicum and the remaining onion and garlic. Cook, stirring, for 4 minutes or until softened. Add remaining 2 tsp cumin and 2 tsp chilli powder. Cook, stirring, for 1 minute or until aromatic.

• Step 3 Add tomato and 60ml (1 ⁄ 4 cup) water. Simmer, covered, stirring, for 6 minutes. Add meatballs. Simmer, covered, for 3 minutes. Add corn and remaining beans. Simmer, uncovered, for 5 minutes or until meatballs are just cooked through. Stir in coriander leaves. Serve with guacamole, sour cream and corn chips, if using.