Ingredients

• 1 tablespoon olive oil
• 1 brown onion, finely chopped 
• 2 celery sticks, finely chopped
• 500g extra lean beef mince
• 3 teaspoons Mexican spice mix
• 2 teaspoons 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)

Method

Step 1

Heat the oil in a large heavy based 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.

Step 2

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.

Step 3

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