Chili Con Carne

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JustIngredients Red Kidney Beans

This Mexican-inspired chili con carne is great for a hearty family dinner when some comfort food is needed!


2 tablespoons Olive oil
2 Onions chopped
3 Garlic cloves crushed
500g Mince
5 tablespoons Tomato puree
2 tins of Chopped tomatoes
500ml Vegetable stock
3 Bell peppers chopped
2 Celery sticks chopped
2 Carrots chopped
500g Red kidney beans pre-soaked overnight & cooked


In a saucepan, heat the oil over a medium heat, add the onion and garlic, fry until soft then add the spice blend, mince and tomato puree. Cook for 3-4 minutes while stirring.

Pour in the chopped tomatoes and vegetable stock, bring to a boil then add the peppers, celery and carrots, stir and cook for a few minutes. Add the kidney beans, mix and simmer until the beans are heated through and vegetables are cooked.

Serve with rice or quinoa!

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