Chipotle Bean Chilli

• Heat a drizzle of olive oil in a large frying pan over medium-high heat. Fry the onion and bell pepper for 3 - 4 minutes, or until softened.
• Meanwhile, drain and rinse the kidney beans.
• Add the chopped tomatoes, chipotle paste* and kidney beans and crumble in the stock cube. Bring to a boil and stir well to combine.
• Lower the heat and simmer 5 - 6 minutes, until thickened.

*Take care, this ingredient is spicy! Use as preferred.

• Meanwhile, zest and cut the lime into 6 wedges. Halve and pit the avocado, then remove the skin and slice the flesh.
• Gradually add the spinach, tearing it directly into the pan. 
• Stir in the honey and a knob of butter. Season with salt and pepper and some lime juice as preferred. Add a splash of water if you'd like the chili to be less thick.