Better-for-you chilli con carne

If you’re after a quick and easy dish for a weeknight meal but still want something on the healthier side, why not give this super simple chilli con carne a go! With a fairly straightforward ingredients list and step-by-step method, it’s close to impossible to mess this one up.

Not only is this perfect for enjoying fresh from the stove but it’s also great for popping into the fridge or freezer to enjoy at a later date. The best part about this recipe however, is that it serves two meaning it’s great for when you just want to whip it up without having to deal with the leftovers!

Ingredients

• 2 teaspoons olive oil
• 1 small brown onion, finely chopped
• 1 celery stick, finely chopped
• 250g extra lean beef mince
• 1 1/2 teaspoons Mexican spice mix
• 1 teaspoon ground cumin
• 55g (1/4 cup) red lentils
• 200g canned diced tomatoes
• 60g chargrilled capsicum strips, drained
• 200g canned black beans or kidney beans, rinsed, drained
• 1/4 cup chopped fresh coriander
• 1 long fresh green chilli, sliced
• Natural yoghurt, to serve (optional)

Method

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.
2. Stir in lentils and tomato. Add 180ml (3/4 cup) water. Bring mixture to the boil. Reduce heat and simmer, uncovered, for 10 minutes or until the lentils are cooked and mixture has thickened.
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.