Veg up chilli con carne

An easy way to add more vegetables to chilli con carne.

Serves 6-8

1 Tbsp vegetable oil
1 onion, peeled and diced
1-2 cloves garlic, peeled and crushed
500g lean beef mince
4 tomatoes, skinned and chopped
1 x 425g can mild chilli beans
2 cups chopped seasonal vegetables, e.g. carrots, pumpkins, boiling potatoes
½ cup water
½ cup sliced silverbeet leaves

Heat oil in a heavy-based saucepan.
Add onion and garlic and cook until soft.
Add mince and cook, stirring, until brown, then drain off any fat.
Add tomatoes, chilli beans, vegetables and water.
Stir well, cover and simmer until the vegetables are soft
Five minutes before serving, add the silverbeet.
Serve with diced boiled potatoes, cooked brown rice, pasta or bread, and a fresh salad.

Variation: Use hot chilli beans and fresh herbs.

Choose wholegrain pasta and brown rice for extra fibre.