Mexican-inspired chilli is an easy weeknight win for big satisfaction with minimum input. Throw it all into a single pot and let the flavours combine for that delicious and comforting alchemy of mince, beans, corn and spiced sauce.
Finely chop eschalot and divide in half. Place half the eschalot in a bowl, squeeze over the juice of ½ the lime and season with salt. Set aside to pickle. Cut remaining lime into wedges. Thoroughly rinse coriander and chop stems and leaves. Chop garlic.
Heat oil in a frypan over medium-high heat. Add remaining eschalot, garlic and most of the coriander (reserving some to serve) and cook, stirring occasionally, for 4–5 minutes or until tender and translucent. Add Subtly Smoky Chipotle Powder and stir for 30 seconds or until fragrant.
Add beef mince and cook, stirring to break up mince with a wooden spoon, for 4–5 minutes or until browned. Drain black beans and corn and add to pan.
Add tomatoes to pan and season with salt and plenty of pepper. Add 100ml hot water and simmer, stirring occasionally, for 4–5 minutes or until chilli has thickened.
While chilli is cooking, place yoghurt and pickled eschalot in a bowl, season with salt and pepper and mix to combine. Set aside.
Heat microwaveable rice according to packet directions. Divide chilli and rice between bowls and top with remaining coriander, eschalot yoghurt and lime wedges.