Three Bean Chilli

This is the first vegan dinner dish I have ever made and we thought it was absolutely delicious! Hopefully you will too.

Preparation time 15 minutes. Cooking time 40 minutes

Ingredients

Serves 6

  • 1 cup of vegetable stock
  • 2 onions, diced
  • 2 large stalks of celery, finely diced
  • Red capsicum, diced
  • Yellow capsicum, diced
  • Green capsicum, diced
  • 3 large cloves of garlic, minced
  • 2cm piece of ginger, grated
  • 2 tsp ground cumin
  • 1 tsp chilli flakes
  • 1 tsp ground coriander
  • 1 cinnamon stick
  • 400g tin of cannellini beans, drained and rinsed
  • 400g tin of black eye beans, drained and rinsed
  • 400g tin of kidney beans, drained and rinsed
  • 2x 400g tins of chopped tomatoes
  • 3 tbsp tomato paste
  • Salt and freshly ground black pepper
  • 2 tsp dried coriander leaves/bunch of fresh coriander leaves chopped

Method

  1. Soften the onions, celery and capsicum in the stock over a medium-high heat for around 15 minutes until most of the stock has evaporated
  2. Add the garlic and ginger and stir for 2 minutes
  3. Stir in the cumin, chilli flakes, ground coriander and cinnamon stick
  4. Add the beans, tinned tomatoes, tomato paste and salt and pepper to taste. Bring to the boil then simmer for 20 minutes.
  5. Stir in the coriander leaves and serve