Chilli con Carne

Chop up all of your vegetables. Courgettes and peppers go in the oven on a high heat for c.30 mins, and chopped onion and garlic go in a large pan as the base of the chilli.

Once the onion is golden, add the mince/beef with a generous amount of easy chilli and mixed herbs until brown. Then add the two cans of chopped tomatoes.

Start boiling the rice on a high heat for c.20 mins.

Season the chilli with paprika, cumin, chilli powder, tomato puree, and oregano while giving it a good stir, and leave to thicken for a good half hour.

Heat the beans in the microwave and add to the chilli along with the pepper and courgette once done. Once done, drain the rice and leave on the side.

Once thickened and sweet, leave some of the chilli in storage for later and top the serving portions with chopped tomatoes and the freshly chopped coriander. Squeeze a little lime over it and add some grated cheddar and/or sour cream if preferred.