Prepare beans according to packet instructions. Drain and set aside.
Heat oil in large pot, add onion and cook for 5 minutes. Add garlic, cumin, ground chilli and beef and cook, stirring until beef has changed colour and all lumps are broken up.
Add tomato paste, tomatoes, capsicum, oregano and stock and stir to combine. Reduce heat to low and cook, stirring occasionally for approximately 1 hour.
Stir in the beans and cook for 2 minutes or until heated through.
Season to taste. Garnish with cheese, a dollop of sour cream and coriander leaves. Serve with steamed rice.