Quick Beef, Pork & Bean Chilli

a) While the rice cooks, heat a large frying pan on medium-high heat (no oil).

b) Once hot, add the beef and pork mince and mushrooms. Fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

a) Meanwhile, halve, peel and chop the onion into small pieces.

b) Peel and grate the garlic (or use a garlic press).

c) Drain and rinse the kidney beans in a sieve. Grate the cheese.

a) Add the onion and stir-fry for 3-4 mins.

b) Stir in the garlic and Mexican style spice mix and fry for 1 min more.

c) Add the passata, beef stock paste, kidney beans, sugar and water for the sauce (see pantry for both amounts), then bring to the boil.

a) Lower the heat to medium and simmer until the sauce has thickened, 8-10 mins. Stir occasionally.

b) Once thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

c) Taste the chilli and season with salt and pepper if needed. Add a splash of water if it's a little thick.