Three bean Mexican chilli

This spicy and comforting chilli is packed with plant-powered goodness, making it suitable for vegans. Throw in any weary or wilted veggies or beans you have to hand for a quick improvised dinner.

Ingredients: (serves 8)
•    2 tablespoons of olive oil
•    mix of vegetables, chopped (4 onions, 3 carrots, 2 celery sticks, 2 red peppers) – use what you have available to a similar quantity
•    2 fresh red chillis, finely sliced
•    4 garlic cloves, chopped
•    3 x 400 grams cans of mixed beans (kidney, black and borlotti are great)
•    2 x 400 grams cans of chopped tomatoes
•    4 teaspoons ground cumin
•    4 teaspoons ground coriander
•    4 teaspoons smoked paprika (non-smoked paprika will do)
•    bunch of fresh coriander, chopped

Method:
1.    Heat 2 tablespoons of oil in a heavy-based pan and fry the mixed vegetables, with the garlic and chilli on a medium heat. Stir occasionally until softened about 4 minutes.
2.    Add the cumin, coriander and smoked paprika. Warm the spices for about 30 seconds.
3.    Add the chopped tomatoes. Bring the pan to a simmer, cover and leave to cook for 15 minutes stirring occasionally.
4.    Add all of the beans to the pan and cook for a further 10-15 minutes.

To serve: Serve the chilli sprinkled with fresh coriander and accompany with rice, tortillas or leftover bread.

Recipe created for #FoodSavvy Norfolk & Suffolk