1 tbsp olive oil
1 brown onion, finely chopped
2 celery sticks, finely chopped
500g extra lean beef mince
3 tsp Mexican spice mix
2 tsp ground cumin
115g (1/2 cup) red lentils
400g can diced tomatoes
120g chargrilled capsicum strips, drained
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 heavybased pan over medium-high heat. Add onion and celery, and cook, stirring, for 1-2 minutes. Add mince and cook, breaking up any large pieces with a wooden spoon, for 4 minutes Add the spice mix and cumin. Season well.
- Stir in lentils and tomato. Add 375ml (1½ cups) water. Bring mixture to the boil. Reduce heat and simmer, uncovered, for 20 minutes or until the lentils are cooked and mixture has thickened.h a wooden spoon, for 4 minutes Add the spice mix and cumin. Season well.
- Stir through the capsicum and beans, and cook for 1-2 minutes. Stir through half the coriander and half the chilli. Divide chilli con carne among serving bowls. Scatter with the remaining coriander and chilli. Serve with yoghurt, if using.
This chilli con carne freezes well. Store in airtight containers and freeze for up to 3 months.