The Mexican spice mix, cumin and chilli in this recipe will get the tastebuds tingling! Source: Getty.
The flavour-packed dinner will fill you up in the best way possible. Serve with some refreshing yoghurt and enjoy!
1 tbsp olive oil
1 brown onion, finely chopped
2 celery sticks, finely chopped
500g extra-lean beef mince
3 tsp Mexican spice mix
2 tsp 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 or Greek yoghurt, to serve (optional)
Heat oil in 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 spice mix and cumin. Season well.
Stir in lentils and tomato. Add 375ml (1 1/2 cups) of water. Bring mixture to the boil. Reduce heat and simmer – uncovered – for 20 minutes or until the lentils are cooked and mixture has thickened.
Stir through 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 remaining coriander and chilli. Serve with yoghurt, if using.