3 Bean Chilli

3 Bean Chilli

Serves 6

INGREDIENTS:

1 tbsp olive oil

1 large carrot, chopped into small dice

1 large stick celery, chopped into small dice

1 medium onion, finely chopped

1 clove of garlic, crushed

1 red chilli, finely chopped

1 tsp ground cumin

1 tsp ground cinnamon

1 tsp ground ginger

1 tbsp tomato puree

2 x 400g tinned cherry tomatoes

1 bay leaf

400g can of each kidney beans, aduki beans and black eye beans, rinsed and drained

handful of chopped fresh coriander leaves (or flat leaf parsley)

sea salt and freshly ground black pepper

Serve with

Pea Guacamole

Tortilla Chips

Sour Cream

Wholegrain rice

Grated cheddar cheese

METHOD:

1. Place a casserole dish or large saucepan over a medium heat, and add 2 tbsps olive oil. Then stir in the carrot, celery, onions garlic and fresh chili. Cover with a lid, and then reduce the heat to low. Leave to cook for ten minutes, stirring occasionally.

2. Remove the lid and stir in the spices –cinnamon, cumin, and ginger. Cook for two minutes and then stir in the tomato paste, tinned cherry tomatoes and a bay leaf. Season with sea salt and freshly ground black pepper and stir. Leave to cook for 10 minutes

3. Next stir in the beans, bring to simmer, cover and cook on a low heat for 15 minutes.

4. Remove from the heat, and stir in the chopped fresh coriander leaves and serve with as many of the trimming as you like!