Vegan Chilli with Beans and Peppers

Ingredients

• Olive oil 1 tbsp
• Onion 1 large, chopped
• Garlic 3 cloves, minced
• Bell peppers (e.g. 1 red, 1 yellow) 2, deseeded and chopped
• Chilli powder 1-2 tbsp (adjust to taste)
• Ground cumin 1 tsp
• Smoked paprika 1 tsp
• Chopped tomatoes 1 x 400g can
• Kidney beans 1 x 400g can, drained and rinsed
• Black beans 1 x 400g can, drained and rinsed
• Sweetcorn 1 x 150g can, drained
• Vegetable stock 200 ml
• Salt to taste
• Black pepper to taste

Method

1. Heat the olive oil in a large saucepan or pot over a medium heat.
2. Add the chopped onion and cook for 5-7 minutes until softened.
3. Add the minced garlic and chopped bell peppers, and cook for another 5 minutes until the peppers start to soften.
4. Stir in the chilli powder, cumin, and smoked paprika. Cook for 1 minute until fragrant, stirring constantly.
5. Pour in the chopped tomatoes and vegetable stock. Add the drained kidney beans, black beans, and sweetcorn.
6. Bring the mixture to a simmer, then reduce the heat, cover, and cook for at least 20-25 minutes, stirring occasionally, allowing the flavours to meld.
7. Season with salt and black pepper to taste.
8. Serve hot, perhaps with rice, avocado, or a dollop of vegan sour cream.