Chilli Con Carne with Chickpeas

An interesting twist on classic chili with some extra flavours and a bit of a healthy kick.

INGREDIENTS:

• 2 medium onions
• 2 cloves of garlic, crushed or minced
• 2 sticks of celery
• 2 small red capsicums
• olive oil
• 1 heaped teaspoon chilli powder
• 1 heaped teaspoon ground cumin
• 1 heaped teaspoon ground cinnamon
• sea salt and freshly ground black pepper
• 400g tin of chickpeas
• 400g tin of red kidney beans
• 2 x 400g tins of chopped tomatoes
• 500g beef mince
• 1 small bunch of fresh coriander
• 2 tablespoons balsamic vinegar

METHOD:

1. Finely chop the onions, garlic, capsicum and celery
2. Pour some olive oil into a large saucepan, heat over a medium-high heat and add all the vegetables
3. Add the chilli powder, cumin and cinnamon and mix in well
4. When the vegetables have softened, add the mince meat, breaking up any large lumps until browned
5. Add the drained chickpeas, drained kidney beans and the tinned tomatoes
6. Add about 1 + 1/2 cups of water
7. Pick the coriander leaves and keep them aside, cutting up the stalks and adding to the pot
8. Add the balsamic vinegar and season the pot with of salt and pepper
9. Bring to the boil and turn the heat down to a simmer with a lid slightly askew for about an hour, stirring every now and again to stop it burning on the bottom
10. Garnish with chopped coriander leaves, serve with rice and corn chips