Bean chilli

Ingredients

serves 4

• 1 tbsp vegetable oil
• 1 large onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 tsp ground cumin
• 1 tbsp smoked paprika
• 1 tsp turmeric
• 1 tsp chilli powder
• 300ml vegetable stock
• 400g tin chopped tomatoes
• 2 tbsp tomato paste
• 1 carrot, chopped into small chunks
• 1 pepper, chopped
• 1 courgette, chopped
• 160g sweetcorn
• 1 400g can kidney beans, drained and rinsed
• 1 400g can black beans, drained and rinsed
• Handful of fresh coriander, finely chopped

Directions

1. Heat the oil in a large pan over a medium heat. Add the onion and cook for 3 minutes, then add the garlic and cook for another 2 minutes, or until soft.
2. Add the cumin, paprika, turmeric and chilli powder and cook for 1 minute. Add the carrot, pepper and cougette and cook for 2-3 minutes.
3. Add the kidney beans, black beans, sweetcorn, chopped tomatoes, tomato paste and vegetable stock and bring to the boil. Reduce the heat to medium-low and simmer for 10 minutes, stirring occasionally. Simmer until slightly thickened.
4. Stir in half the coriander. Serve with tortilla chips and guacamole, and top with the remaining fresh coriander.