Heat the oil in a heavy pan on a medium high heat then brown the mince in batches, breaking up with a wooden spoon as required and setting aside when browned.
Add the onions and carrots and cook for 2 minutes, then add the celery, garlic and peppers and cook for a further 3-4 minutes until softened and lightly coloured.
Add the spices and cook for a further minute, stirring occasionally, then add the beans, tomatoes, tomato purée, coriander stalks and the browned mince.
Fill one of the empty tins with water and pour this into the pan. Add balsamic vinegar and season with a good pinch of salt and pepper.
Bring to the boil and turn the heat down to simmer for about an hour, stirring every now and again to stop it catching.
Serve with your choice of rice, tacos or jacked potatoes, with grated cheddar cheese, guacamole or soured cream as you prefer, sprinkling the coriander leaves on top.
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