With this Chili Con Carne, you can drain some of the liquid and use on top of corn chips with cheese for Nacho's. Add a salad to your Nachos and you have one of the tastiest and healthy meals around. This can also be easily turned into a vegetarian dish by omitting the minced beef and adding extra lentils, beans or chickpeas. Try this healthy version of Chili Con Carne for a change.
When I was researching this recipe and trying to find out its true country of origin, I seemed to get publications that said it was both Texan and also Mexican. It is believed to be influenced heavily by the Mexicans but still originated in San Antonio in Texas. Countries disputing ownership of food recipes is not uncommon and in the end we only need to know if it is yummy or not.

1 tbsp olive oil

1 brown onion, finely chopped

2 celery sticks, finely chopped

400g Lean Beef Mince

1 pkt Mexican spice mix

2 tsp ground cumin

1 tsp red chili flakes

400g brown lentils, rinsed, drained

400g can of chopped tomatoes

400g can kidney beans, rinsed, drained

1 empty can of water

1/2 red capsicum diced finely

1 bunch chopped fresh coriander

4 springs onions for garnish

Natural yoghurt, to serve (optional)