I love chilli con carne, and whilst I’m on a money saving mission at the moment before moving house I decided to partake in #meatfreemonday and go veggie. I also ran 10km last night prior to making this, which I think made it taste even better. It’s so simple and you could put whatever veggies you want in it. Here’s how to make it (10k run optional!):

1) to a hot pan with olive oil in add: 1/2 chopped red onion and fry til soft.

2) Add chopped mushrooms and a yellow pepper, cook for 4-5 min.

3) Mince a garlic clove into the pan and stir.

4) Add a tin of chopped tomatoes and a small squeeze of tomato puree.

5) Add a big shake of chilli powder, chill flakes and grind over some black pepper. Stir in and then add a shake of paprika.

6) Add a drained and washed tin of kidney beans.

7) Bring to the boil and turn the heat down. Simmer for 15 minutes.

8) For the rice: 1/2 cup of basmati rice in a pan, add 1 cup of boiling water, bring to the boil then simmer with a lid on for 10mins. Perfect fluffy rice every time.

I finished mine off for lunch today in pitta bread.