This is such a delicious vegetarian chili recipe, packed with extra beans for protein and fibre as well as an abundance for vegetables. You can blitz 1/4 of the chili to make it creamier and friendlier for kids.

Serve in a bowl with your favourite chili toppings like fresh coriander, sliced avocado, extra fresh chilli, lime wedges and rice or corn chips. YUM!

Serves 6

Prep Time 20 minutes | Cooking time 40 minutes

Ingredients

• Good splash of extra virgin olive oil
• 1 large red onion, chopped
• 2 red capsicums, chopped
• 3 carrots, chopped
• 3 sticks celery, chopped
• 1/2 teaspoon herbemare salt (or sea salt)
• 4 cloves garlic, chopped
• 1 tablespoon mild chili powder
• 1 tablespoon ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon dried oregano
• 2 * 400 ml cans diced tomatoes
• 2 * 400 ml cans black beans, rinsed and drained
• 1 * 400 ml can red kidney beans, rinsed and drained
• 2 cups chicken or vegetable stock
• 1 bay leaf
• 3 handfuls silverbeet or baby spinach
• 1 bunch fresh coriander, (roots cleaned and chopped finely, stems chopped and leaves picked), all separated.
• Serve with: coriander leaves, sliced avocado, corn chips or brown rice, fresh chilli and quartered fresh limes

Directions

1. In a large heavy-bottomed pot over medium heat, heat the olive oil. Add the onion, capsicum, carrot, celery and salt. Stir occasionally, until the vegetables are tender and the onion is translucent, about 7 minutes.
2. Add the garlic, chili powder, cumin, smoked paprika, oregano and fresh coriander root. Cook until fragrant while stirring constantly, about 1 minute. 
3. Add the diced tomatoes, the drained black beans and red kidney beans, chicken or vegetable stock, bay leaf and coriander stems. Stir to combine and let the mixture come to a simmer. Continue simmering, stirring occasionally for 30 minutes.
4. Remove the chili from the heat and discard the bay leaf. Stir through baby spinach or silverbeet now or serve on the side. (Silverbeet is best added now)
5. Divide the mixture into individual bowls and serve with coriander leaves, mashed avocado, extra fresh chillies, corn chips or rice, quarter of fresh lime and baby spinach (if serving now).

Notes*

1. This chilli will keep well in the refrigerator for about 4 days or batch cook as it will freeze well for longer-term storage.