Hot Chilli Con Carne

Ingredients1 x Beef Stock Cube, 1 x Vegetable Stock Cube, 2 x tsp Cumin, 2 x tsp Chilli Flakes½ x tsp Cinnamon, 2 x tsp Hot Chilli Powder, 1 x tsp Smokey Paprika½ x tsp Cayenne Pepper, 2 x tsp Dried Coriander, ½ x tsp Salt500g Extra Lean Mince, 1 x Tin of Chopped Toms, 1 x Tin of Kidney Beans1 x 500ml Carton of Passata, 2 x Medium Onions, 3 x Peppers, 2 x CarrotsMushrooms, Jalepeno Peppers, Moungetout, Sugar Snaps, Fine Beans200g (dried weight) Basmati RiceMethodTake all the spices, stock cubes and mix them in a bowl and place to the sidePut a large pan on the hob on medium heat and spray with Fry Light. Chop the onions and cook in the pan for 5 minutes or until slightly coloured. While the onions are cooking chop the carrots finely and add them to the onions, then chop the moungetout, sugar snaps and fine beans and add those to the pan. Chop the peppers and add them to the pan, take the jalepeno peppers from the jar and add those. While that is cooking chop the mushrooms and then add those. After 5 minutes transfer everything to one or two plates and put the pan back on the heat.Add the lean mince with NO fry light and cook until browned through and add the spice mix, cook the mince for a further 3 minutes and then add the kidney beans, tin of toms and passata (you can use 500ml of water instead of passata). Bring to a simmer and add all the cooked veg. While that is simmering away cook the basmati rice as per the instructions on the packet. Once the rice is cooked this can be added to the chilli con carne and it is ready to serve. This should make enough for 4/5 good size portions that can be put into tubs to be reheated later or frozen.This recipe is free on Extra Easy​