2 tablespoons olive oil
1 medium red onion, chopped
1 large red bell pepper, chopped
2 medium carrots, chopped
2 ribs celery, chopped
1/2 teaspoon Himalayan or sea salt
4 cloves garlic, pressed
2 tablespoons chilli powder (I used hot)
2 teaspoons ground cumin
1.5 teaspoons smoked paprika
1 teaspoon dried oregano
2 tins or cartons of tomatoes
1 tin or carton of black eyed beans, rinsed and drained
1 tin or carton of chickpeas, rinsed and drained
2 cups vegetable broth/stock
1 bay leaf
2 tablespoons chopped fresh coriander, plus more for garnishing
1 to 2 teaspoons of red wine vinegar or lime juice, to taste
Garnishes: chopped coriander, sliced avocado, sour cream or crème fraîche, grated cheddar cheese, etc.
This recipe gives 4-6 portions. If using cans try get BPA free.
In a large heavy-bottomed pot over medium heat, heat the olive oil. Add the chopped onion, bell pepper, carrot, celery and 1/4 teaspoon salt. Stir to combine and then cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.
Add the garlic, chilli powder, cumin, smoked paprika and oregano. Cook until fragrant while stirring constantly, about 1 minute.
Add the tomatoes and their juices, the drained beans, vegetable broth and bay leaf. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes. Remove the chilli from heat.
For the best texture and flavor, transfer 1 1/2 cups of the chilli to a blender and blend until smooth, then pour the blended mixture back into the pot. (Or, you can blend the chilli briefly with a stick blender, or mash the chilli with a potato masher until it reaches a thicker, more chilli-like consistency.)
Add the chopped coriander, stir to blend, and then mix in the vinegar or lime juice to taste. Add a little salt too. Divide the mixture into individual bowls and serve with garnishes of your choice. This chilli will keep well in the refrigerator for about 4 days (in fact tastes better on day 2)