Chilli con Carne

2 medium onions
2 cloves of garlic
2 medium carrots
2 sticks of celery
2 red peppers
olive oil
1 heaped tspn chilli powder
1 heaped tspn ground cumin
1 heaped tspn ground cinnamon
salt and black pepper
1 x 400g tin chickpeas
1 x400g tin red kidney beans
2 x 400g chopped tomatoes
500g good quality minced beef
small bunch of fresh coriander
2 tbspn balsamic vinegar

Makes 6 servings

Peel and finely chop the onions, garlic, carrots and celery. Halve the red peppers, remove stalks and seed and roughly chop. Place your largest casserole type pan on a medium heat. Add 2 lugs of olive oil and all your chopped vegetables. Add the chilli poweder, cumin and cinnamon with a good pinch of salt and pepper. Stir every 30 seconds for around 7 mins until softened andlightly coloured. Add the drained chickpeas, drained kidney beans and the tinned tomatoes. Add the minced beef, breaking any larger chunks up with a wooden spoon. Fill one of the empty tomato tins with water and pour this into the pan. Pick the coriande leaves and place them in the fridge. Fincly chop the stalks and stir in. Add the balsamic vinegar and season with a good pinch of salt and pepper. Bring to the boil and turn down the heat to a simmer with a lid slightly askey for about an hour, stirring every now and again to stop it catching

Number of Servings: 6

Recipe submitted by SparkPeople user TRACYM45.