Ingredients
- 2 teaspoons olive oil
- 1 onion, finely chopped (small brown onion)
- 1 celery stick, finely chopped
- 250 grams ground beef (beef mince, extra lean)
- 1 1/2 teaspoons Mexican spice mix
- 1 teaspoon ground cumin
- 55 grams dried lentils (red, 1/4 cup)
- 200 grams diced tomatoes (canned)
- 60 grams capsicum (strips, chargrilled and drained)
- 200 grams black beans (or kidney beans rinsed and drained)
- 1/4 cup coriander, fresh and chopped
- 1 chilli, long fresh and sliced
- Natural yoghurt, to serve (optional)
How to Make
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Step 1: Heat the oil in a large heavy-based pan over medium-high heat and add onion and celery, and cook, stirring, for 1-2 minutes and then add mince and cook, breaking up any large pieces with a wooden spoon, for 4 minutes and now add the spice mix and cumin and season well.
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Step 2: Stir in lentils and tomato and add 180ml (3/4 cup) water and bring mixture to the boil and then reduce heat and simmer, uncovered, for 10 minutes or until the lentils are cooked and mixture has thickened.
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Step 3: Stir through the capsicum and beans, and cook for 1-2 minutes and then stir through half the coriander and half the chilli.
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Step 4: Divide chilli con carne among serving bowls and scatter with the remaining coriander and chilli and serve with yoghurt, if using.
We hope you enjoy this recipe!
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