Heat the olive oil in a large pot. Soften the onion, then add the mince and brown.
Add the chili and cumin and season with salt and pepper. Then add the carrots and cabbage and saute for a few minutes.
Add the beef stock and reduce the heat to a simmer. Allow to simmer for 10 - 15 minutes until the vegetables are soft (check a piece of carrot) and almost all the liquid has evaporated.
Add the beans, cheese and yoghurt and stir to get a creamy, blended mixture.
Serve with cream cheese or guacamole in a burrito, or burrito bowl or with a handful of multigrain nacho's.
Beef & Black Bean Chili https://dishanddelite.com/beef-black-bean-chili/