In your one pot add the onion, celery, red pepper and garlic. Cook on a medium to high heat with your olive oil. Cook for 2-3 minutes or until your onion has a nice colour to it and your pepper has started to get soft.
Add the mince and mix well. Add the seasoning and carry on cooking until your mince is well cooked and brown throughout. This usually takes about 8 minutes.
Add the tinned tomatoes and kidney beans and cook for a further 5 minutes on a low to medium heat. This will also allow the juices to reduce and for you to have a lovely chilli con carne.
If the chilli con carne is too thick add 150ml of beef stock before serving.