- Heat oil in a large deep frying pan over medium-high heat. Add onion and cook, stirring often, for 3-4 minutes until softening. Add beef mince and cook, breaking up the mince with a wooden spoon, until evenly browned.
- Add Mexican chilli powder, capsicum, zucchini and mushrooms and cook, stirring often, for 4-5 minutes until softening.
- Stir in mini roma tomatoes, canned tomatoes and stock. Bring to the boil, then reduce heat and simmer, stirring occasionally, for 20 minutes. Stir in kidney beans and cook, stirring occasionally, for a 10 minutes. Serve with diced avocado, lime wedges, coriander leaves, tortilla chips and sour cream.
Add a good pinch of cayenne pepper and 1 tsp smokey paprika for a bolder flavour.