Vegetable chilli con carne
Serve with smashed avocado and extra halved cherry tomatoes – delicious.
1 onion, finely chopped
3 carrots, finely chopped
2 stalks celery, finely chopped
250g beef mince
1 tsp paprika
¼-½ tsp chilli powder
1-2 tsp canola oil
1 red capsicum, deseeded and diced
½ x 400g can chopped tomatoes in juice
1 cup vegetable stock
400g can red kidney beans, drained
Mix together onion, carrot, celery, mince, paprika and chilli powder in a large bowl.
Heat oil in a large heavy-based saucepan over medium-high heat.
Add vegetable and mince mixture.
Lightly brown mixture, stirring from time to time to break up the mince.
Add capsicum, tomatoes and stock and bring to the boil.
Reduce heat, cover and simmer for 30-40 minutes, or until vegetables are tender.
Remove lid and add beans. Cook for a further 10 minutes.
Season and serve.