Chilli con carne with lots of Veggies

How good is it when you have had a busy day knowing a flavoursome standby is in the freezer? This mild Chilli is packed full of flavour and veggies.  Whether you cook and eat straight away, refrigerate and reheat the next day to allow the flavours to develop or freeze for a crazy day standby - it is delish.
I like to freeze portions in freezer bags as flat as possible so they defrost quickly.  
Just add a few extra fresh veggies and herbs to liven it up for an easy dinner.  Be sure to thank yourself for having stashed it in the freezer ready to go!  Enjoy!  Colleen

Chilli con carne & Veggies by Feed Your Inner Cook

Preparation:  30 minutes  (can do some during the cooking time)
Cooking:        1 hour
Serves:  4 - 6  (great for leftovers.  Freezes well - add fresh herbs during reheat)

Ingredients
500 gram minced beef
3 rashers bacon - sliced (optional)
1 large eggplant - diced
1 red capsicum - diced
2 onions - diced
2 cloves garlic - crushed
Olive Oil
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon smoked paprika
1 teaspoon sweet paprika
1/2 teaspoon cayenne pepper
2 tablespoons Tomato Paste
1 tablespoon Soy Sauce (odd addition but adds salt and umami)
1/2 bunch kale - shredded - add more if you like
3 stalks celery - sliced
3 shallots (spring onions) - sliced
3 cobs of fresh corn - kernels   -  or use frozen
2 x 400 gram tins crushed tomatoes plus 1/2 tin water rinsing the tins out
2 tins of red kidney beans - rinsed and drained  (or you could use 1 tin)
handful baby spinach leaves
1 cup frozen peas (add closer to end)
handful herbs - chopped   -  parsley and/or coriander. (add at the end)
Option: tiny squeeze lemon or lime juice just before serving

and may want to add -  to your taste:
Optional:
1 teaspoon Ancho chilli powder  (add with the other spices)
1/2 teaspoon Ancho chilli hot sauce
dried chilli flakes
Salt / celery salt
Pepper

Method
Heat a little oil in a wide deep sided pan.  Soften the onions, eggplant, capsicum and bacon.
Add the mince and brown well - add the garlic, spices, Paste and sauces. Stir well.
Allow to simmer 5 - 10 minutes then add kale, celery, shallots and corn.
Pour in the tomatoes and tin water.  Simmer for 20 - 30 minutes stirring when needed.
If too thick, add a little more water and stir again.
Add the drained beans.
About 5 minutes before end - add the spinach and peas.  Heat through.
Taste.  Decide what flavours to add - a little more chilli flakes?  salt?  
Finally stir through the freshly chopped herbs.  Taste again, adjust if necessary.
Optional: tiny squeeze of lemon or lime juice just before serving.

           Enjoy!  Colleen