Budget Busting (And Healthy) Chili

Packed with veggies and with just enough meat to give it a meaty, carnivorous kick, this chili is a great way to have a meat-based dinner on a budget, or to force-feed some vegetables and legumes into that plant-resistant man in your life.

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 1  red onion, roughly chopped
• 1  teaspoon olive oil
• 1  garlic clove, crushed
• 1⁄2 teaspoon cumin
• 1⁄2 teaspoon cayenne pepper
• 1⁄4 teaspoon white pepper
• 2  carrots, finely diced
• 1  eggplant, finely chopped
• 2  celery ribs, finely sliced
• 1 (425 g) can lentils, drained (or 1 cup cooked lentils)
• 350  g beef mince
• 1 (425 g) can tomatoes
• 1  tablespoon tomato paste
• 1  cup water
• 1  beef stock cube

Directions

1. Sauté the onion and garlic in the oil until fragrant. Add spices and stir.
2. Add the carrots, eggplant and celery. Sauté until the vegetables are just starting to soften.
3. Add lentils and mince. Stir well, breaking up the meat, until the mince is well browned. You can drain off remaining fat at this point by pouring the mix into a sieve and pressing with the back of the spoon you were stirring with, but don't bother with this if you're not worried about calories too much.
4. Add all remaining ingredients, mushing up the stock cube against the side of the pan. Reduce heat and simmer for about 30-40 minutes.
5. Serve alongside steamed greens, cornbread, on top of corn chips, as a pasta sauce, over rice, topped with guacamole - or just in a bowl!