Mix together the beef mince, half the chilli spice mix and the onion in a large bowl. Before shaping into 24 small meatballs.

Place a saucepan over medium heat and spray with the cooking spray. Cook the meatballs in batches for about 10 mins, turning occasionally until browned all over and almost cooked. Remove and set aside somewhere warm.

Spray the pan again with the cooking spray and add the chopped chilli, tomato puree and remaining spice mix. Cook for 1 min before stirring in the chopped tomatoes and stock and bring to the boil. Simmer for 10 mins, stirring occasionally.

Return the meatballs to the saucepan followed by the black-eyed beans. Simmer with the lid uncovered for a further 5 mins until the chilli has thickened and the meatballs are cooked through. Check the seasoning and serve immediately.

You can serve the chilli with brown rice or stir fried rice and guacamole and soured cream.