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Jamie's Chilli Con Carne


Is in the Zone
30.5 for whole recipe. Book says feeds 6, which is fine if you have with rice. I had 1/4 for 7.5 points and just had with side salad.

2 medium onions
2 cloves of garlic
2 medium carrots
2 sticks of celery
2 red peppers
2 teaspoons of olive oil (1.5)
1 heaped teaspoon chilli powder
1 heaped teaspoon ground cumin
1 heaped teaspoon ground cinnamon
salt and pepper
400g tin of chopped tomatos
400g tin of red kidney beans (5.5)
400g tin of chickpeas (6)
500g minced beef (I used healthy steak mince) (17.5)
1 small bunch of fresh coriander
2 tablespoons balsamic vinegar

Peel and finely chop the onions, garlic, carrots and celery.
Halve the Red peppers, remove stalk and seeds and finely chop.
Place a large casserol type pan (I used a large wok!) on a medium high heat, add the olive oil and all the veg. Add the Chilli powder, Cumin and cinnamon with a good pinch of salt and pepper.
Stir every 30 seconds for around 7 minutes until softened and lightly coloured.
Add the drained chickpeas, drained kidney beans and the tinned tomatoes.
Add the minced beef (Breaking any large chunks up with a wooden spoon).
Fill one of the empty tomato tins with water and pour into the pan.
Pick the coriander leaves and place them in the fridge. Finely chop the washed stalks and stir in.
Add the balsamic vinegar and season with a good pinch of salt and pepper.
Bring to the boil and turn the heat to a simmer with a lid slightly askew for about an hour stirring every now and again to stop it catching.

I didn't have any coriander so didn't add that. Also I'd add more chilli powder next time to give it a bit more of a kick.

Hope anyone who tries it enjoys!

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