Chilli con carne

Recipe thanks to The Heart Foundation

Ingredients

• 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

Method

1. Heat oil in a large pan over medium-high heat. Cook onion, garlic and celery, stirring for 5 minutes or until softened.
2. Add cumin, paprika, chilli powder and beef mince and cook for 5-7 minutes or until the mince is browned.
3. Add carrot, zucchini, capsicums, and kidney beans and cook, stirring for 4-5 minutes until vegetables are tender.
4. 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.
5. Allow to cool. Freeze in an airtight container.
6. Once reheated, stir through coriander before serving.