Chili con carne with beans

From Jamie Oliver.

I like this recipe because it has two kinds of beans, a good source of protein.  If you've got the time, make a batch in your crockpot and avoid the canned beans.

2 medium onions, chopped
2 cloves of grlic, minced
2 medium carrots, chopped
2 stalks celery, chopped
1 red pepper, chopped
olive oil
1 tsp chili powder
1 tsp cumin
1 tsp cinnamon
salt
pepper
15 oz can chickpeas
15 oz can kidney beans
28 oz crushed or diced tomatoes
2 c. water
1 lbs ground beef
a bunch of cilantro, steams chopped and leaves saved for serving
2 tbs balsamic vinegar
1 1/2 cups basmati rice, cooked to package directions
lime, guacamole and sour cream for serving

Heat 2 tbs olive oil in a large heavy pot.
Add onions, carrots, celery and pepper, chili powder, cumin, cinnamon, salt and pepper to taste and cook until just soft.
Add the garlic and cook in the last minute.
Add drained chickpeas, kidney beans and tomatoes and water.
Add the ground beef, cilantro stems and balsamic vinegar.
Bring to a boil then cover and simmer about 1 hour.
Serve over rice and with lime wedges, sour cream and guacamole if desired.