Step 1

HEAT pan with olive oil. Sweat onions, garlic, chilli, carrots and celery until translucent.

Step 2

ADD mince and brown. Once browned, add 3 tbsp of Mingle Spicy Mexican Seasoning and capsicum.

Step 3

ADD can of tomato, stock and tomato paste - bring to a simmer. Leave bubbing for 25 minutes.

Step 4

ONCE the sauce has reduced and thickened, add black beans and chickpeas. Cook for another 15 minutes. Once this time is up. Put the lid on the chili and leave to cool for 10 minutes before serving.

Step 5

TOP with a sprinkle of coriander, a dollop of sour creme and a squeeze of lime.