A Delicious Vegetable & Bean Chilli

1 white onion diced

3 medium carrots Sliced

2 ear of celery washed and sliced

1 dried ancho chilli rehydrated (see note below)

2tbsp oil

1tbsp tomato paste (from tube)

1 tin chopped tomatoes

2 or 3 tins of beans (serves 4 with 2 tins)

1 tsp each of cumin, coriander, salt

1 heaped tsp brown sugar

1-2 tbsp miso paste to finish

To Serve

Rice

3tbsp Chopped fresh coriander

3-4 Crushed nachos per serving (optional)

Method

Rehydrate the ancho chili by covering with some boiling water. When it is soft, remove the stalk and seeds and chop it.

Meanwhile, heat the oil in a big pot and add the onion carrots celery and red pepper. Stir it and cook it over a medium heat with the lid on for about 7 mins. You want a bit of brown on the onion. Stir it from time to time and add a splash of water if it gets dry.

Add the chopped ancho chilli, the tomato paste and the cumin coriander and salt. If you are not using the ancho, add the paprika also. Give it a good stir and add in the tins of beans and chopped tomatoes.. Stir well and simmer on a low heat with the lid on for about 15 minutes. This allows the flavors to really develop.

At this point you can let it cool if you are having it later, freeze some of it in portions.

If you are serving it then add the brown sugar and 1tbsp of the miso paste and stir well. Taste and adjust with a touch more miso or sugar as needed.

NOTE – This isn’t a spicy chilli but if you like heat you can add ½ tsp of cayenne or chilli flakes In with the spices.