Vegan Chilli with Beans and Asparagus

Ingredients

• Olive oil 1 tbsp
• Large onions, finely chopped 2
• Garlic cloves, minced 3
• Chilli powder 2 tsp
• Ground cumin 1 tsp
• Smoked paprika 1 tsp
• Vegetable stock 400 ml
• Chopped tomatoes 1 x 400g can
• Kidney beans, drained and rinsed 1 x 400g can
• Black beans, drained and rinsed 1 x 400g can
• Asparagus, trimmed and cut into 3cm pieces 200 g
• Lime, juice of 1/2 1/2
• Fresh coriander, roughly chopped small bunch
• Salt and black pepper, to taste to taste

Method

1. Heat the olive oil in a large saucepan or pot over a medium heat. Add the chopped onions and cook for 5-7 minutes until softened and translucent.
2. Stir in the minced garlic, chilli powder, ground cumin, and smoked paprika. Cook for another minute until fragrant.
3. Pour in the vegetable stock and add the chopped tomatoes, kidney beans, and black beans. Stir well to combine.
4. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 15 minutes, stirring occasionally.
5. Add the chopped asparagus to the pot. Cover and cook for a further 5-8 minutes, or until the asparagus is tender-crisp.
6. Stir in the lime juice and most of the fresh coriander. Season generously with salt and black pepper to taste.
7. Serve hot, garnished with the remaining fresh coriander. This chilli is excellent served with rice, tortilla chips, or a dollop of vegan sour cream.