'Everything but the kitchen sink Chilli'

This is a super high in fibre dish, packed full of items I have left over in my fridge. For a family of 4, this should make enough to have a meal now and a meal for another day (or use the rest to make lunches for work for the next 3-4 days, depending on how greedy you are hehehe).


Ingredients:
-1 500g pack of beef mince (for veggies use 1 tin rosecoco beans and 1 tin kala chana beans)
-1 large clove of garlic
-1 spring onion
-1 packet of taco seasoning (medium)
-1 packet of passata
-1 packet of stew mix
-1 tin of kidney beans
-1 chilli
-2 of what ever veg you like (I have used baby corn and chestnut mushrooms)

• First things first, your stew mix needs to be simmered in boiling water for 30 mins,so get that on the heat.
• Prep everything next as this will be so much easier on you. Chop your veg,onion and garlic to how you and family will like it. Once done, put a pan on a low heat, and add a little olive oil, garlic and spring onion. 
• Once they have sweated and are nice and soft, add a tbsp of taco seasoning, add your mince and then add another tbsp of the taco seasoning on top. Stir a few times as it is cooking through for about 5 mins.
• Add the vegetables to the mince and stir to cook through for another 5 mins, then drain off your kidney beans. once drained and rinsed, add them to your mince and veg. 
• Add a third of the pack of passata and then add roughly about the same of cold water. Stir and then leave to simmer for 5- 10 mins whilst you clear up some of the mess. 
• By now the stew mix should be done, drain it off and then add to the chilli. I don't add the chilli to mine until after I have served my little ones, so if you are not partial to loads of heat, add an extra tbsp of taco seasoning. 
• Leave to simmer for another 5-10 mins whilst you get your rice ready. Once the rice is done you are ready to plate up, and enjoy.

I sometimes like to add cheese to the top of mine, but this is just down to preference.