Make the chilli con carne (store in an airtight container in the fridge)

Ingredients

• 1 red onion (finely diced)
• 1 carrot (finely diced)
• 1 zucchini (finely diced)
• 2 garlic cloves (crushed)
• 500g beef mince
• 1 Tbsp ground cumin
• 1 Tbsp ground coriander
• 1 Tbsp paprika
• 1 tsp chilli flakes
• 2 Tbsp tomato paste
• 400g tin kidney beans (rinsed and drained)
• 400g tin chopped tomatoes
• 1 cup frozen sweet corn
• ¼ cup chicken, vegetable or beef stock or water
• Olive oil
• Salt and pepper

Method

1. Add olive oil, onion, carrot, zucchini, garlic, salt and pepper to a large pan, over medium heat for 5-10 minutes or until soft. Remove from the pan and set aside.

2. Cook the rice as per the packet instructions.

3. ‍Add a little more olive oil to the pan over high heat and add the mince, cook for 5-7 minutes or until the meat has browned and any liquid has evaporated. Add the cumin, coriander, paprika and chilli flakes and cook for a couple of minutes.

4. Add the cooked vegetables to the mince, along with the tomato paste, kidney beans, chopped tomatoes, frozen corn and stock; let simmer for 10-15 minutes or until reduced. Season to taste.

5. Allow cooling, before transferring into the container and into the fridge.

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‍Make the pickled onions* optional (store in a glass jar in the fridge)

Ingredients

• 1 red onion (finely sliced)
• ½ cup water
• ½ cup red wine vinegar, apple cider vinegar or white wine vinegar
• 2 tsp sugar
• 1 tsp salt

Method

1. Add the sliced red onion to a glass jar.

2. In a small saucepan add the water, vinegar, sugar and salt.

3. Bring to a boil and then remove from the heat.

4. Pour the boiling vinegar mixture over the onions and let sit for at least an hour before putting the lid on and placing it in the fridge.‍