1. Heat oil in pan over large pot over medium heat.
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2. Add your beef chunks and cook until brown.
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3. Add your onion, garlic, and chilli. Cook until translucent.
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4. Add 4 tablespoons of Mingle Spicy Mexican. Seasoning Cook until fragrant.
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5. Add stock & canned tomatoes.
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6. Bring to the boil and them cook covered for 30 mins on a slow simmer. After 30 mins, add capsicum and turn down to a simmer for additional 20 mins with the lid on (until beef is pull apart tender).
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7. Remove beef cubes and pull apart. Return to soup with the black beans. Season with salt and pepper, cook for another 5-10 mins uncovered until beans are tender.
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8. Chop coriander finely and stir through soup. Squeeze half a limes juice into the soup.
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9. Serve with a dollop of sour cream, coriander and chunks of avocado.
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For a vegetarian version, add more beans in place of beef.
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