Chicken Mince Chilli Con Carne

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Chicken Mince Chilli
  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.
Recipe Notes