About the Recipe
A warming meal for those chilly nights. Also freezes well for leftovers.
1 tbsp olive oil
1 brown onion, finely chopped
2 celery sticks, finely chopped
500g beef mince
3 tsp Mexican spice mix
2 tsp ground cumin
115g (1/2 cup) red lentils
1 400g can chopped tomatoes
120g chargrilled capsicum strips, drained (can use fresh)
400g can black beans or kidney beans, rinsed, drained
1/2 cup chopped fresh coriander
2 long fresh green chillies, sliced
Natural yoghurt, to serve (optional)
Heat the oil in a large heavy-based pan over medium-high heat. Add mince and cook, breaking up any large pieces with a wooden spoon, for 4 minutes.
Add the spice mix and cumin. Season well, add onion and celery, and cook, stirring, for 1-2 minutes.
Stir in lentils and tomatoes.
Add 375ml (1½ cups) water. Bring the mixture to a boil. Reduce heat and simmer, uncovered, for 20 minutes or until the lentils are cooked and the mixture has thickened.
Stir through the capsicum and beans, and cook for 1-2 minutes.
If you are using fresh capsicums then add a little sooner to cook for longer. Stir through half the coriander and half the chilli.
Divide chilli con Carne among serving bowls. Scatter with the remaining coriander and chilli.