Heat the oil in a large saucepan and sauté the onion, minced beef and garlic for 4-5 minutes stirring with the back of a wooden spoon and breaking down the mince until browned. Sprinkle over the chilli powder and ground cumin and cook for 2 minutes.
Add the chopped tomatoes, tomato purée, stock, orange and yellow pepper and bring to the boil. Cover and simmer for 15 minutes. Season to taste.
Stir in the cherry tomatoes and sugarsnap peas and cook uncovered over a high heat for a further 5 minutes until the tomatoes are just starting to pop and break down slightly. Serve scattered with fresh chopped coriander, crusty bread or plain boiled long grain rice.
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