2 medium onions
2 cloves of garlic
2 medium carrots
2 celery stalks
2 red bell peppers
1 heaped teaspoon chili powder
1 heaped teaspoon ground cumin
1 heaped teaspoon ground cinnamon
Sea salt and freshly ground pepper
1 x 15 ox can garbanzo beans (chickpeas)
1 x 15 ox can red kidney beans
2 x 14 ox cans of diced tomatoes
1 lb good-quality ground beef (or substitute ground turkey or a soy substitute – like Boca brand)
1 small bunch fresh cilantro
2 tablespoons balsamic vinegar
· Basmati rice, corn break, corn chips, couscous or even a baked potato
· Guacamole or plain avocado
· Lime juice
Peel and finely chop the onions, garlic, carrots and celery. Halve the bell pepper, remove the the stalks and seeds, and roughly chop. Place your largest pot or deep pan on medium high heat. Add 2 lugs of olive oil and all your chopped veggies. Add the chili powder, cumin and cinnamon plus a good pinch of salt and pepper. Stir every 30 seconds for about 7 minutes until veggies are getting soft. Add drained garbanzos, drained kidney beans and canned tomatoes. Add ground beef, breaking any larger pieces with a wooden spoon. Fill one empty tomato can with water and pour into the pan. Pick the cilantro leaves and put them in the fridge. Chop the washed stalks and stir them in. Add the vinegar and adjust for salt and pepper. Bring to a boil, and turn the heat down to a simmer with the lid slightly askew. Simmer for about an hour, stirring every now and again.
Serve all by itself (amazing!) or over rice, couscous or a baked potato or with corn bread or corn chips. Chili can be topped with a squeeze of lime juice, avocado (or guacamole), or cilantro…or all three! Freeze any leftovers. Use a post-it or a piece of tape to write the contents on the outside of the container. Then grab your calendar and pick a date 2 weeks later. Make a note to thaw and serve on a night when you know you’ll be working late!
Roll leftovers into tortillas, top with enchilada sauce and a sprinkle of cheese and bake until warmed through.