Super quick and easy veggie packed Mexican Bean Chilli
2 medium carrots
3 celery sticks
1 red capsicum
1 brown onion
3 garlic cloves
2 heaped tsp smoked paprika
2 heaped tsp ground cumin
2 heaped tsp dried oregano
chilli flakes optional
2 tins mixed beans (drained and rinsed, better to use dried-soaked-cooked beans if possible).
2 tins tomatoes (better to use jarred if possible).
1 cup veg stock.
Plus - what you will serve the chilli with… rice, tacos, tortillas, nachos, sweet potatoes, salad, avocado, cheese etc.
Dice all veggies (quite small is nice!)
Add to large pot with spices, extra virgin olive oil and pinch of salt.
Sauté over medium heat for ~15 minutes until softened.
Add beans, tomatoes and stock.
Gently simmer with a lid ~30 minutes.
Season with salt and pepper to taste.
Meanwhile prepare all other parts of your meal.
We served with roasted sweet potato, steamed rice, mashed avocado, some cheese, lots of fresh coriander and lime juice!
This makes 6+ servings of chilli so either feed some friends or freeze in portions!