Instructions

1. Prepare the mince by following the instructions on the packet. Normally you’ll need to fry or stir-fry the mince first and set aside.
2. Finely chop the onion and garlic. Dice the carrots and bell pepper. De-seed the chilli then finely chop.
3. Heat the oil and gently, then sauté the onion for 5 minutes. Add the garlic, chilli, carrots and spices. Stir for a minute, then then add the tomato purée. Stir for a minute, then pour in the chopped tomatoes and some water (rinse the tin with the water).
4. Add the cinnamon and bay leaf, season with salt & pepper, then bring to the boil and gently simmer for 15 minutes until the vegetables are tender and the sauce is thick and silky. Add the fried mince and beans and enough stock to cover everything well. Cook for 10 minutes then add the spinach or kale. Cook for 3-5 minutes.
5. Remove the bay leaf and cinnamon, then serve the chilli with chopped coriander leaves and a squeeze of lime.