This Mexican-inspired plant-based chili con carne is great for a hearty family dinner when some comfort food is needed!
In a saucepan, heat the oil over a medium heat, add the onion and garlic, fry until soft then add the spice blend, mince and tomato puree. Cook for 3-4 minutes while stirring.
Pour in the chopped tomatoes and vegetable stock, bring to a boil then add the peppers, celery and carrots, stir and cook for a few minutes. Add the kidney beans, mix and simmer until the beans are heated through and vegetables are cooked.
Serve with rice or quinoa!