Instructions

1. Finely chop the onion, garlic, carrot and red pepper.
2. Heat 2 Tbsp olive oil in a large, heavy-based saucepan and cook the onion for 5 minutes.
3. Add the mince and garlic, keep stirring until the meat changes colour.
4. Add the spices, stir, then add the chipotle paste and tomatoes. Sir for another minutes or so.
5. Add the chopped vegetables and enough water to cover well. Add the bay leaf and stock pot.
6. Season with salt and pepper then bring to the boil.
7. Turn down the heat and gently simmer for 25 minutes, or until you get a thick sauce.
8. Drain the beans and stir into the sauce. Add the chopped coriander and a squeeze of lime juice.
9. Serve warm, garnished with coriander leaves and spring onion slices.
10. You can add some Jalapeno slices (for extra heat) and a dollop of soured cream, if liked.
11. Serve warm.