Name: Five-bean chilli
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: Serves 6
Ingredients: 2 tbsp rapeseed oil; 1 large onion, finely chopped; 2 sticks celery, finely chopped; 3 red peppers, finely chopped; 2 cloves garlic, crushed; 1-2 tsp dried chilli flakes; 2 tsp ground cumin; 500ml passata; 200ml vegetable stock; 400g tin of each black beans, kidney beans, pinto beans, cannellini beans and haricot beans, drained and rinsed; 2 tbsp chipotle paste; 2 tsp smoked paprika; ½ tbsp cocoa powder; ½ tbsp cider vinegar; 800g cooked brown rice; a handful of leaves coriander; 1 avocado, chopped; 6 tbsp yogurt or dairy-free alternative

2 tbsp rapeseed oil
1 large  onion
finely chopped
2 sticks celery
finely chopped
3 red peppers
finely chopped
2 cloves garlic
crushed
1-2 tsp dried chilli flakes
2 tsp ground cumin
500ml passata
200ml vegetable stock
400g tin of each black beans, kidney beans, pinto beans, cannellini beans and haricot beans
drained and rinsed
2 tbsp chipotle paste
2 tsp smoked paprika
½ tbsp cocoa powder
½ tbsp cider vinegar

TO SERVE

800g cooked brown rice
a handful of leaves coriander
1 avocado
chopped
6 tbsp yogurt or dairy-free alternative

Method

step 1
Heat the rapeseed oil in a large stock pot over a medium heat and fry the onion, celery and peppers for 20 minutes until very soft and tender. Add the garlic, chilli and cumin, fry for a minute more, then tip in the passata, stock, all of the beans, the chipotle paste, paprika, cocoa and vinegar. Season well.
step 2
Simmer uncovered for 30 minutes until thickened slightly, then taste for seasoning. Serve over the brown rice, topped with some coriander, avocado and yogurt.