Chili con carne with minced meat

• 1 tablespoon olive oil
• 2 red peppers, chopped
• 1 red onion, chopped
• 4 teaspoons The Spice Club Chili con Carne Mix
• 400 g ground beef
• ½ bunch of coriander, stems finely chopped and leaves coarsely chopped
• Salt and pepper to taste
• 500 ml passata
• 1 lime
• 200 ml Creme Fraiche Light (for serving)
• 300 g white rice
• 400 g brown beans or kidney beans, drained and rinsed

• Cook the riceaccording to the instructions on the package
• Heat the olive oilin a large saucepan over medium heat. Add the red onion and bell pepper and cook for 5 minutes, until they start to soften.
• Add The Spice Club Chili con Carne MixAdd to the pan and stir well. Cook for another 1-2 minutes to allow the herbs to bloom and release their flavor.
• Add the minced meatand fry until crumbly and brown, about 5-7 minutes. Make sure the mince is well mixed with the herbs and vegetables.
• Pour the passatainto the pan and bring to a boil. Reduce heat and let the chili simmer gently for 20-25 minutes, allowing the flavors to blend.
• Meanwhile, cook the riceaccording to the instructions on the package.
• Add the beansadd to the chili and simmer for another 5 minutes until heated through.
• Serve the chiliwith the cooked rice and a generous scoop of crème fraîche light for extra creaminess. Garnish with the roughly chopped coriander leaves and lime.

Serve the chiliwith the cooked rice