Slow-cooked beef and bean chilli with cauliflower mash

For the chilli:

Lean beef mince, approximately 5% fat

400 g

Onion, finely diced

400 g

Celery, finely diced

100 g

Carrots, finely diced

150 g

Garlic cloves, crushed

3

Tomato purée

2 tbsp

Ground cumin

2 tsp

Smoked paprika

2 tsp

Mild chilli powder, or less to taste

1 tsp

Chopped tomatoes tins of 400g

2

Red pepper, deseeded and diced

2

Medium courgette, diced

1

Water (add extra if needed)

200 ml

Kidney beans tin of 400g, drained and rinsed

1

Black beans tin of 400g, drained and rinsed

1

Freshly ground black pepper

For the cauliflower mash:

Cauliflower, cut into florets

500 g

Semi-skimmed milk

30 ml

To serve:

Small handful of fresh coriander, roughly chopped