Pork mince is a great alternative and this variation on chilli is amazing and is a nice change from regular chilli con carne. You can find chipotle paste in supermarkets.
2 tbsp olive oil
1 large onion, chopped
1 red pepper, chopped
2 garlic cloves, finely chopped
500g pork mince
2 tsp cumin
1 tsp dried oregano
1 tsp chipotle paste or other hot sauce (to taste)
400g can of beans (pinto, black-eyed peas, black), drained and rinsed
400g can of tomatoes
250g sweet potatoes (1 large or 2 small), peeled and cut into large dice
salt and black pepper
With a television career spanning over twenty years, Davina McCall has never been one to shy away from a challenge. In addition to her TV shows and charity work, she has launched a bestselling series of fitness DVDs and written her very own healthy cookbook, Davina's 5 Weeks to Sugar-Free, where she shares simple, family-friendly recipes to curb sweet cravings and cut out processed foods.
Heat the oil in a large saucepan or casserole dish and add the onion and red pepper. Fry them gently over a low to medium heat for several minutes until they're just starting to soften, then add the garlic and cook for another minute.
Add the pork mince and stir until it's all well browned. Sprinkle in the cumin, oregano and chipotle paste, then tip in the beans and tomatoes.
Pour 400ml of water into the pan, then add the diced sweet potatoes and push them well into the chilli.
Bring the mixture to the boil, then turn the heat down to a simmer and cover the pan. Simmer the chilli for half an hour, then take the lid off the pan and simmer for another 15 minutes to reduce the sauce.
Serve with garnishes such as brown basmati rice, grated cheese, diced avocado, soured cream, handfuls of chopped fresh coriander and lime wedges - as many of these as you like.