Heat the oil in a large pot and fry the onion over a medium heat for 5 - 7 minutes, or until soft.
Add the garlic and cook gently for a further minute, without allow it to brown.
Add the mince and fry over a high heat for about 8 minutes, or until all traces of pink are gone.
Stir in the tinned tomatoes, kidney beans, chilli powder, cumin and coriander.
In a separate small bowl, mix 45ml (3 Tbsp) KNORR Chakalaka Soup powder with 90ml water to form a smooth paste, and add this to the pot.
Cook over a medium heat, stirring occasionally, for 20 minutes.
Pile into bowls and garnish with fresh coriander, grated cheese, plain yoghurt or sour cream, and tortilla chips.
Alternatively, you can serve the mince rolled up in warmed wraps, rotis or pancakes.