Preheat the oven to 220 C - 428 F
Wash potatoes and prick all over with a fork.
Rub them all over with olive oil, place on a baking sheet and sprinkle with sea salt.
Place in oven and bake for 45-50 min.
Peel and finely chop the onion, garlic, carrots, celery and peppers.
Heat a large stewing pan or pot with a good amount of olive oil.
Add all your chopped vegetables, chili, cumin, cinnamon and good amount of seasoning.
Cook for about 6-10 minutes, stirring until softened and lightly coloured.
Add the kidney beans and tomatoes, then break up the mince as you add.
Fill one of the empty tomato tins with water and pour this into the pan.
Pick the leaves from the coriander and place them in the fridge.
Finely chop the washed coriander stems and stir in.
Bring to the boil and turn the heat down to a simmer with the lid on halfway for about an hour and a half, stirring every now and then.