Weeknight Veggie Chilli

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 red pepper, diced
• 1 carrot, diced
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chilli powder (adjust to taste)
• 1 x 400g tin chopped tomatoes
• 1 x 400g tin black beans, drained
• 1 x 400g tin kidney beans, drained
• 200ml vegetable stock
• 1 tbsp tomato puree
• Salt and pepper, to taste
• Rice, soured cream, or grated cheese, to serve

Method

1. Heat the oil in a large pot over medium heat. Add the onion and cook for 5 minutes until soft.
2. Add the garlic, red pepper, and carrot, and cook for another 5 minutes.
3. Stir in the cumin, smoked paprika, and chilli powder, and cook for 1 minute until fragrant.
4. Add the chopped tomatoes, both tins of beans, stock, and tomato puree. Stir well.
5. Bring to a simmer, then partially cover and cook for 20-25 minutes, stirring occasionally, until thickened.
6. Season to taste and serve with rice, soured cream, or grated cheese.

Estimated per serving, not including rice or toppings.