Chilli con carne

Ingredients:

• 1 tablespoon olive oil
• ½ brown onion, peeled and diced
• 1 clove garlic, crushed
• 1 celery stalk, finely diced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ¼ teaspoon chilli powder/flakes
• 200g lean beef mince
• 1 small carrot, grated
• 1 medium zucchini, grated
• 1 red capsicum, seeded and diced
• ½ green capsicum, seeded and diced
• 240g can red kidney beans, no added salt, drained and rinsed
• ½ tablespoon tomato paste, salt reduced
• 400g can chopped tomatoes
• ¼ cup water
• ½ bunch fresh coriander, chopped (optional)

Method:

1. Heat oil in a large pan over a moderate heat
2. Cook onion, garlic and celery until lightly browned
3. Add cumin powder, smoked paprika, chilli powder and lean beef mince
4. Cook for 5-7 minutes or until the mince is brown
5. Add carrot, zucchini, capsicum and kidney beans. Cook for a further 5-7 minutes
6. Add tomato paste, chopped tomatoes and water. Bring to the boil
7. Reduce the heat and cook for 20-25 minutes until the mixture thickens
8. Stir through the chopped coriander before serving.