Easy and fabulous mexican chili

This is a regular chili dish in this household although I make no claims to it being in any way authentic Mexican. The recipe below calls for chicken mince but you can substitute any mince of your own. My favourite is turkey mince. The quantities can be modified to suit your own taste - there are no hard rules here. Control the amount of heat you want with the ground chili but we like it hot!
It can be served up in a variety of ways:

• with some rice,
• on some toast,
• add some guacamole sour cream and corn chips for nachos,
• bake in a soft tortilla in the oven for an enchilada

are just some ideas. Go for it (serves 4).

Ingredients

1½ cups red kidney beans, canned
60g grated cheddar cheese
2 tsp chili powder
2 tsp ground cumin
80g sweet corn, canned
3 cloves garlic, crushed
2 tbsp extra virgin olive oil
1 onion, chopped (red or green)
1 capsicum (any colour), chopped
100g refried beans, canned
100ml Salsa
200g minced chicken

Method

• Saute the onions, capsicum and garlic in olive oil over a medium heat until soft
• Add the mince, stirring until browned (about 3-4 minutes)
• Add cumin and chili and stir in for another 2-3 minutes
• Add salsa, corn and kidney beans and simmer on low heat for at least 10 minutes
• Stir in the refried beans until evenly dispersed about 5 minutes
• Serve sprinkled with grated cheese

Notes

• Can be left to cool and just reheated in the pan if interrupted or delayed while cooking.
• I use the 'Old El Paso' jar of salsa (hot if I can get it although our supermarket seems to only stock medium or mild - I just add more ground chili to compensate)
• Make sure it doesn't come out too 'sloppy'. The only moisture being added is the salsa so use that to control the degree of sloppiness that you want. I find that if I have put in too much salsa then adding a little extra refried beans can thicken it up again.

Good (hot) eating!