Heat the oil in a large saucepan and gently fry the onions, peppers and garlic, stirring continuously, until the onions are transparent. Add the meat and fry until browned. Add the spices, herbs, chilli, salt and freshly ground black pepper to taste. Stir in the tomato paste and water, and simmer for 20 minutes. Stir occasionally. Add the baked beans and heat through.
Serve in two mini pita breads per person. Split the mini pitas and overfill with chilli con carne, add a salad with a low-oil dressing and you have a balanced meal. (Alternatively, serve with rice and salad.)
Recipe extracted from Best of Eating for Sustained Energy by Gabi Steenkamp and Liesbet Delport. (Published by Tafelberg.)