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Chilli con carne
- 2 tablespoons olive oil
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 2 stalks celery, finely diced
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1/2 teaspoon Mexican chilli or spice powder
- 400g lean beef mince
- 1 carrot, peeled, grated
- 1 zucchini, grated
- 1 red capsicum, halved, seeded, thinly sliced lengthways
- 1 green capsicum, halved, seeded, thinly sliced lengthways
- 200g no added salt red kidney beans, rinsed and drained
- 400g tin no added salt chopped tomatoes
- 1 tablespoon tomato paste
- 1/2 cup water
- 1/2 bunch coriander, finely chopped
- Heat oil in a large pan over medium-high heat. Cook onion, garlic and celery, stirring for 5 minutes or until softened.
- Add cumin, paprika, chilli powder and beef mince and cook for 5-7 minutes or until the mince is browned.
- Add carrot, zucchini, capsicums, and kidney beans and cook, stirring for 4-5 minutes until vegetables are tender.
- Add chopped tomatoes, tomato paste and water. Bring to the boil, then reduce heat and cook over low heat for 20-25 minutes or until mixture slightly thickens.
- Allow to cool. Freeze in an airtight container.
- Once reheated, stir through coriander before serving.
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