Winter favourite: chilli con carne

This really is one of my favourites, and not just in winter! Although I do like to imagine the spices killing off any nasty bugs I catch in winter *evil cackle* I've actually recently gotten hold of a Thermos 'meal flask' and I'm really excited about trying it out with this! Yum, chilli con carne for lunch, YES PLEASE! Get me through the day!

Watch the video on how to make this marvel here: (or keep reading for written instructions)

Ingredients:

1.5tbsp olive oil

2 red onions (200g)

4-5 cloves of garlic

Pinch of salt and pinch of pepper

450g of porc-beef mince meat

2tsp paprika

1tsp pili-pili

0.5tsp cayenne pepper

0.5tsp ground cumin

400g tin of whole tomatoes, including the juice

500g carrots

400g tin red kidney beans, drained

150g white mushrooms

60g sweet corn

3 cups of cooked brown rice

How to:

1. Heat the olive oil up in a wok, then add the garlic, red onion, salt and pepper.

2. Once the onions turn translucent, add the mince meat. Roughly break it up with a wooden spoon then add the paprika, pili-pili, cayenne pepper and ground cumin. Stir it all together and leave over a medium heat until the mince has browned.

Stir the whole thing regularly so it doesn't stick and burn to the wok and to ensure that the mince has been broken into small bits.

3. Once that's done, pour in the tomatoes and their juice (make sure you also rinse the inside of the tin the tomatoes came in with some water and add that to the wok). Stir that together and break up the tomatoes with the spoon.

4. Add in the sliced carrots and stir them in.

5. Once the carrots start to soften, add the red kidney beans and the mushrooms. Continue cooking over a medium heat, stirring regularly.

6. When the mushrooms have shrunk and turned brown and the carrots are softer, add in the sweet corn and stir in.

7. Let cook for a few minutes longer then serve with some brown rice. Add some grated cheese or sour cream if you desire. But that's it! YUM

Nutritional values: