Chilli Con Carne
Difficulty level: Easy
Prep Time: 10 mins
Cook Time: 60 mins
2 cloves of garlic
2 sticks of celery
1 tablespoon of olive oil
1 teaspoon of chilli powder, ground cumin and ground cinnamon
1 x 400g (14 oz) can of chickpeas
1 x 400g (14 oz )can of red kidney beans
1 x 400g (14 oz)can of chopped tomatoes
400g (14 oz) lean mince
1 cup uncooked rice
1.) Peel and chop the onions, garlic, carrots and celery.
2.) Heat a pan on medium heat with 1 tablespoon of olive oil. Fry the onions and spices for 5 minutes or until the onion is soft. Add the garlic, carrots and celery and cook another 5-10 minutes.
3.) Drain the chickpeas and kidney beans and add these along with the tomatoes to the casserole. Add 1 cup of water. Add the mince. Season with a pinch of salt and pepper.
4.) Bring to boil and reduce heat and simmer with lid ajar for about 1 hour or until slightly thickened. Stir occasionally.
5.) Cook rice according to instructions and serve with chilli.