Healthy chilli con carne

1. Prepare everything beforehand. Slice the carrots and mushrooms into 0.5cm thick pieces. Finely dice the onions, garlic and the chillies, keeping the chilli seeds in if you like the heat. Grind the cumin seeds in the pestle and mortar. Boil the kettle.

2. Heat 2tbsp olive oil on a high heat in a deep, thick-bottomed saucepan.

3. Once the oil is hot, add the onions, stirring frequently for a few minutes until they start to soften and colour. Be careful not to burn them.

4. Add the garlic and beef mince, breaking the mince as you stir it, until the beef is coloured all over.

5. Stir in the cumin for about half a minute.

6. Empty the tinned tomatoes into the pan along with the diced chillies and chopped mushrooms and carrots and stir thoroughly. Break the whole tomato lumps with the back of a spoon as you stir.

7. Add the hot water, chilli powder, stock cube and tomato puree, stir thoroughly.

8. Add the Worcestershire sauce and stir again.

9. Turn down the heat to a simmer and leave the pan uncovered to reduce for about 45 mins - 1 hour, until the majority of the liquid has gone.

10. Add the drained kidney beans and stir in.

11. Cover the pan and cook for a further 10 - 15 minutes.

12. Season with ground black pepper (you shouldn't need to add salt as the stock will usually have plenty itself).

13. Serve with fluffy rice.

14. Optional: you can stir in chopped, fresh coriander before serving. Tabasco also gives it some more heat and a nice acidy twang, if you like that sort of thing. You can also serve the chilli with lightly salted tortilla chips/doritos with some sour cream and guacomole for a Mexican feast.