Dice peppers and onion.Mince garlic.In a big pot, heat oil and cook peppers, onion and garlic over medium-high heat.Add ground beef and cook until thoroughly browned without a hint of pink.Add tomatoes, kidney beans and chili seasoning.Simmer 20 minutes, remove from heat and stir in chopped coriander.Top with a dollop of sour cream and a sprinkling of chopped green onions.Serve with toasted tortillas.

4 22 5 2

1 red pepper 1 green pepper 1 onion 2 garlic cloves extra virgin olive oil, as required 2 lb (900 g) ground beef or veal 19 oz (540 mL) can diced tomatoes 19 oz (540 mL) can red kidney beans 1 oz (39 g) package chili seasoning 1-2 fresh coriander to taste, coarsely chopped