Three bean veggie chilli

Chilli is one of my all time favourite meals. I love having it with rice and avocado, stuffed into wraps or pitta bread, over nachos, or just on its own. I always make it in big batches too so I have plenty to eat throughout the week or freeze for another day. You could also use different types of beans or add in other vegetables to change it up a little. 

You will need (serves 5-6):

1 red onion

1 red pepper

1 large courgette

2 large carrots

3 cloves garlic, minced 

1 x 325g tin sweetcorn 

1 x 400g tin pinto beans 

1 x 400g tin kidney beans 

1 x 400g tin borlotti beans 

2 x 400g tins chopped tomatoes 

3 tablespoons tomato puree

1 cup vegetable stock 

2 teaspoons herbs de provence 

1 teaspoon chilli flakes 

2 teaspoons cumin 

1 teaspoon cayenne pepper (half this if you prefer a milder chilli)

1 teaspoon cinnamon 

1 teaspoon coriander 

1 teaspoon smoked paprika
1/2 teaspoon sugar

Method:

- Finely chop all the vegetables into chunks.
- Fry the onion and pepper in a large pot in a little olive oil over a medium heat for 2 minutes. Add the garlic, herbs and spices and fry off for 2 more minutes, stirring continuously.
- Add the carrots and courgette and fry for a further 2-3 minutes to soften the vegetables.
- Add the chopped tomatoes, tomato puree, beans, sugar, and vegetable stock and mix everything together. Leave to simmer over a low heat for around 90 minutes until the liquid has reduced and the sauce thickened. 

- Put the sweetcorn into the pot and mix well. Leave to simmer for a further five minutes. 

- Serve with whole wheat rice and sliced avocado.

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