Beef and Kidney Bean Chilli

Thinly slice half the onion into rings and juice 1 lime. Place onion rings and lime juice in a bowl and set aside. Finely chop remaining onion and crush garlic. Thoroughly wash coriander and finely chop stems, reserving coriander leaves to serve.

Heat oil in a frypan over medium-high heat. Add chopped onion, half the garlic and the coriander stems and cook, stirring occasionally, for 4–5 minutes or until tender and translucent. Add spice blend, reserving 1 teaspoon, and stir until fragrant.

Add beef mince and cook, stirring to break up mince, for 4–5 minutes or until browned. Discard roughly half the liquid from the can of kidney beans. Add beans and remaining liquid to the pan.

Add tomatoes and chipotle chilli in adobo. Season with 1 teaspoon salt and plenty of cracked pepper. Half fill the tomato can with 200ml hot water, add to the pan and simmer, stirring occasionally, for 4–5 minutes or until chilli has thickened.

While chilli is cooking, juice 1 of the remaining lime and slice the other half into wedges. Place lime juice in a bowl with remaining garlic and set aside for 2–3 minutes to soften garlic. Add yoghurt and reserved spice blend and mix to combine. Slice avocado into wedges.

Heat microwavable rice according to packet directions. Divide chilli and rice between bowls and top with avocado, pickled onion, spiced yoghurt and reserved coriander leaves. Serve with lime wedges.