Chilli con carne is a super easy and delicious family dish. And despite the spicy name, you can adjust it to exactly the level you like. Here we've made a lighter con carne, where we've swapped the classic beef mince for chicken. Bear in mind that this recipe is designed for two days. Enjoy.

Directions

1. Boil the rice following the instructions on the packet.

2. Finely chop onion and garlic. Peel the carrots, clean and rinse the bell peppers and dice everything up.

3. Sautée onion and garlic with a bit of olive oil in a pot or deep pan. Sautée for a few minutes, until there's a nice bit of colour in the onion. Finely chop the chilli, and start by adding a small bit along with the chicken and cumin. You can always crank up the heat later! Season with salt, pepper and cumin, and brown the chicken thoroughly.

4. Add kidney beans, tomatoes, tomato purée, oregano, crumbled stock cube, carrots, and peppers, and bring the lot to the boil. Let it simmer for as long as your patience will let you, ideally 10 minutes or more. The longer the con carne gets to simmer, the richer and more flavourful it'll be. Just remember to stir, and make sure it doesn't dry out.

5. Add salt and pepper to taste, and optionally more chilli and cumin, if you like.

6. Enjoy!

Tip

Remember to save the leftover con carne for tomorrow.