Veg and Bean Chilli

Veg and Bean Chilli

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)

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