Step 1

Heat the oil in a large, deep frying pan over high heat. Add the capsicum, onion, chilli and garlic. Reduce heat to medium-low. Cook, stirring often, for 10 minutes or until soft.

Step 2

Increase heat to high. Add the mince and cook, breaking up any lumps with a wooden spoon, for 5 minutes or until the mince changes colour. Add the tomato paste and stir to combine. Add the tomato, stock or water, oregano, cumin, paprika and cinnamon. Season. Bring to the boil. Reduce heat to medium-low and simmer for 25 minutes or until liquid has reduced. Stir in the beans. Cook for 3 minutes or until warmed through.

Step 3

Serve the chilli con carne with brown rice, topped with extra red onion and chilli, corn chips, yoghurt, avocado and coriander.