400 g (13 oz) can red kidney beans, rinsed and drained
1 tablespoon chopped coriander
1 ripe avocado
1 tablespoon lemon juice
pinch of chilli powder
Toss the potato wedges in 2 tablespoons of the oil and place in a single layer on a baking sheet and roast in a preheated oven, 220°C (425°F), Gas Mark 7, for 20–25 minutes or until lightly golden and cooked.
Meanwhile, heat the remaining oil oil in a large, heavy-based frying pan and cook the chicken mince over a high heat, stirring frequently, for 10 minutes or until the chicken is golden in places. Add the chilli, cumin and coriander and cook for 2 minutes. Add the tomatoes and chicken stock and bring to the boil. Reduce the heat, simmer for 10 minutes and add the kidney beans. Cook for a further 5 minutes.
Meanwhile, mash the avocado in a bowl with the lemon juice and stir in the chilli powder. Serve the chicken with the potato wedges lightly stirred through on warmed serving plates, with spoonfuls of chunky guacamole and chopped coriander scattered over the top.