Method

1. Heat a non-stick saucepan and when hot, brown the meat before removing and putting on a plate.
2. Next add the oil to the same pan, scraping up any meat juices to stop from sticking.
3. Add the chilli, garlic and cumin, and heat through for about 30 seconds, until the herbs start to sizzle. 
4. Add the onions and red pepper and cook until they are soft, about 10 minutes.
5. Return the meat to the pan, along with the carrots and sweet potatoes. Give the pan contents a good stir, before adding the tinned tomatoes. Add the sweetcorn next.
6. Turn the heat down and allow everything to stew gently for 15 to 20 minutes.