Vegetarian Chilli

Ingredients

• 1 tablespoon olive oil
• 1 onion
• 2 garlic cloves
• 1 red bell pepper
• 1 carrot
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chilli powder
• 400g canned chopped tomatoes
• 2 tablespoons tomato paste
• 1 can kidney beans
• 1 can black beans
• 250ml vegetable stock
• 150g frozen sweetcorn
• salt to taste
• black pepper to taste
• fresh coriander for serving (optional)
• cooked rice or mixed grains for serving

Instructions

1. Heat the olive oil in a large pan over medium heat. Finely chop the onion, garlic, red pepper and carrot.
2. Add the onion and carrot to the pan and cook for 5–7 minutes until softened. Stir in the garlic and red pepper and cook for another 2–3 minutes.
3. Add the cumin, smoked paprika and chilli powder. Stir well and cook for 1 minute until fragrant.
4. Stir in the chopped tomatoes, tomato paste and vegetable stock. Bring to a gentle simmer.
5. Add the kidney beans, black beans and sweetcorn. Season with salt and black pepper to taste.
6. Simmer uncovered for 20–25 minutes, stirring occasionally, until the chilli has thickened slightly.
7. Meanwhile, cook the rice or heat the mixed grains according to the packet instructions.
8. Serve the vegetarian chilli hot with rice or mixed grains and fresh coriander if desired.

instructions_source: editorial-classic