There is nothing better than a big bowl of chilli to warm the cockles of your heart. This is hearty, satisfying dish that is deep in flavour from the cumin and smoked paprika, and sweetened slightly by the gorgeous ancho chilli flakes (it really is worth hunting these down, as they add a little extra dimension than your standard dried chilli flakes). The mixture of three different beans ensures that each mouthful delivers on texture as well as taste. Pimp it up with some soured cream, some chunky guacamole, a wedge of lime and a sprinkle of fresh coriander, and you'll be in veggie chilli heaven.
Ingredients
2 tbsp olive oil
2 large onions, finely diced
1 large carrot, peeled and finely diced
2 sticks celery, finely diced
1 large clove garlic, crushed
2 small sweet pointed peppers, diced in 1cm square pieces (or 1 large red pepper)
1 large tbsp tomato puree
1 heaped tsp ground cumin
1 heaped tsp ground coriander
1 heaped tsp smoked paprika
2 tsp ancho chilli flakes
1 tsp cayenne pepper
2 bay leaves
1 tsp celery salt
400g tinned tomatoes
400g can kidney beans in chilli sauce
400g can cannellini beans, drained
400g can chick peas, drained
1 vegetable stock cube
150ml water
Directions
Heat the olive oil in a large, heavy based pan.
Add the onion, celery and carrot, and fry over a medium heat for 5 minutes.
Add the crushed garlic, stir well and fry for a further 5 minutes, until the vegetables have softened.
Add the diced red pepper and fry for a further 2-3 minutes.
Add in the tomato puree and stir well for 30 seconds - 1 minute (it's important to do this as it cooks out the bitter taste of the puree).
Add all of the other dried herbs and spices and mix well. Fry for 1 minute.
Add the tomatoes and the tinned beans, mixing well to combine.
Finally, crumble in the vegetable stock cube and pour in 150ml of water, mix well.
Bring the mixture to a simmer, then turn down to low, half cover with the lid and allow to lightly bubble away for 25-30 minutes, stirring every now and again to prevent any sticking to the bottom of the pan.
Check for seasoning, and season to taste with sea salt and black pepper.
Remove from the heat and allow to sit for 5 minutes before serving.
Perfect with some baked sweet potatoes, chunky guacamole, a dollop of soured cream, a wedge of lime and a sprinkle of fresh coriander.
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