Aaah, and just like that it's winter - and this is a brilliant winter warmer! Double the recipe for lunch boxes and enjoy more than once. :D

iNGREDIENTS

• 1 tablespoon olive oil
• 1 brown onion, finely chopped 
• 2 celery sticks, finely chopped
• 500g extra lean beef mince
• 3 teaspoons Mexican spice mix
• 2 teaspoons ground cumin
• 115g (1/2 cup) red lentils
• 400g can diced tomatoes
• 120g chargrilled capsicum strips, drained
• 400g can black beans or kidney beans, rinsed, drained
• 1/2 cup chopped fresh coriander
• 2 long fresh green chillies, sliced
• Natural yoghurt, to serve (optional)

METHOD

Heat the oil in a large heavy based pan over medium-high heat. Add onion and celery and cook, stirring for 1-2 minutes. Add mince and cook, breaking up any large pieces with a wooden spoon, for 4 minutes. Add the spicemix and cumin. Season well.

Stir in lentils and tomato. Add 375ml (1½ cups) water. Bring mixutre to the boil. Reduce heat and simmer, uncovered, for 20 minutes or until the lentils are cooked and mixture has thickened.

Stir through the capsicum and beans and cook for 1-2 minutes. Stir through half the coriander and half the chili. Divide chilli con carn among serving bowls. Scatter with the remaining coriander and chilli. Serve with youghurt, if using.