Chicken Mince Chilli Con Carne

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Chicken Mince Chilli
Instructions
  1. Heat 2 tablespoons of oil in a large casserole pan on a medium-high heat, add the chopped veg, chilli powder, cumin, cinnamon and a good pinch of sea salt and black pepper, then cook for 5-6 minutes, or until softened, stirring regularly.
  2. Add the mince and cook through constantly stirring and breaking it up with a wooden spoon. This takes up to 6-8 minutes.
  3. Drain and add and kidney beans, tip in the tomatoes, breaking them up with the back of a spoon.
  4. Add the balsamic vinegar and siracha sauce. Bring to the boil, then reduce the heat to low and simmer with a lid slightly ajar for 35 minutes, or until slightly thickened and reduced, stirring occasionally.
  5. Serve up with fluffy rice or couscous, a piece of crusty bread, or over a jacket potato, with some yoghurt, guacamole, and wedges of lime on the side for squeezing over. Sprinkle over the coriander, and some fresh chilli, if you like, then tuck in.
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