LIGHTER feel-good food

Beany beef chilli stew with crunchy tortilla croutons

Beans and lentils add great texture and stretch the meat further in this hearty stew. They’re also a good source of protein and vitamins, and cost-efficient as well. For ease, make it ahead for busier days and the flavours will continue to develop (it will keep frozen for a few months). The vibrant toppings add zingy freshness and colour – just what you need for a chilly January.

SERVES 4-6 PREP 20 mins COOK 3 hrs EASY *

2 tbsp olive or rapeseed oil
500g braising beef (skirt, chuck or brisket all work well)
2 onions, chopped
4 garlic cloves, crushed
1 tbsp ground cumin
2 tsp ground coriander
2 tsp smoked paprika
1 tsp ground cinnamon
2 tbsp tomato purée
400g can chopped tomatoes
1-2 tbsp chipotle paste (optional)
2 beef stock cubes
100g brown lentils
400g can black beans, drained
400g can kidney beans, drained
1-2 tsp light brown soft sugar (optional)

For the tortilla croutons (optional, or use shop-bought tortilla chips)

4 corn tortilla wraps vegetable oil, for frying

To serve

100g feta, crumbled
50g soured cream or natural yogurt
small bunch of coriander, leaves picked
1 avocado, stoned, peeled, halved and sliced
1 large red chilli, thinly sliced
1 lime, cut into wedges

1 Heat half the oil in a large flameproof casserole over a medium-high heat. Tip in enough beef to cover the base of the pan in a single layer, being careful not to overcrowd the pan. Brown the beef on each side, turning until it has a deep brown crust all over – this will give the stew a deep, beefy flavour. Remove to a plate using a slotted spoon and continue cooking until all the beef is browned. Set aside.

Heat the remaining oil in the same pan, then tip in the onions, reduce