Bean Chilli

yum

Ingredients:

Olive oil

1 tbsp

Red onion

1 finely chopped

Garlic

3-4 cloves finely chopped

Celery

2 sticks finely chopped

Carrots

2 diced

Red pepper

1 diced

Courgette

1 medium diced

Beans 3 or 4 varieties (I normally use Cannellini, Borlotti, Black eye and Green lentils)

4 x 400ml cans

Sweetcorn

1 small can

Cumin seeds

1 tbsp

Coriander seeds

1 tbsp

Mustard seeds

1 tbsp

Termeric

1 tbsp

Paprika

1 tbsp

Chilli flakes

1 tsp

Curry powder

1 tsp

Tomato puree

1 tbsp

Stock

300ml

Tinned tomatoes

1 400ml can

Lime or Lemon

the juice of

Salt & Pepper

to taste

Method:

1. Heat oil in a large pan, fry onion and garlic for a couple of minutes.
2. Add the carrot, celery, red pepper and courgette and fry for a further 5 minutes until starting to soften.
3. Add the ground cumin, coriander seeds ground, mustard seeds, paprika, turmeric, chilli flakes and curry powder and fry until fragrant.
4. Drain the beans and add to the pan stir in until combined.
5. Add the tomato puree, tinned tomatoes and stock simmer for about 25 minutes while the rice cooks.

Great served with homemade guacamole, fresh chilli slices and grated cheese.