Chop onion, peel and chop garlic cloves and chop carrot (wash and leave skin on for extra fibre).
Heat 1 tbsp extra virgin olive oil in a large frying pan and add onion and garlic, saute until softened and add carrots.
Add mince and cook until browned.
Next add cumin, coriander and mexican chilli powder along with tinned tomatoes and 250 mls vegetable stock. Bring to a boil and then reduce to a simmer.
Drain and rinse black beans and brown lentils and add both to the chilli mix and stir in thoroughly.
Wash and chop in half sweet cherry tomatoes and add to the frying pan and stir through so they soften.
Allow mix to cook on a low heat for approx 25 minutes or until the mince is completely cooked through and the liquid has slightly reduced.
This makes 4-5 portions and can be stored in the fridge for 2-3 days and also freezes well.