Three bean veggie chilli

A hearty, smoky chilli with kidney, black and cannellini beans and sweet potato, completely plant-based and cheap to make. Freezes beautifully, so it's worth making the full pot.

Ingredients

• 15 ml Olive oil
• 2 Onions, chopped
• 2 Peppers, diced
• 0.3 Garlic, crushed
• 400 g Sweet potatoes, peeled and cut into 2cm cubes
• 4 g Chilli powder
• 6 g Ground cumin
• 5 g Smoked paprika
• 2 g Dried oregano
• 30 g Tomato purée
• 800 g Chopped tomatoes
• 1 Vegetable stock cubes, made up with 300ml boiling water
• 400 g Kidney beans, drained and rinsed
• 400 g Black beans, drained and rinsed
• 400 g Cannellini beans, drained and rinsed
• 1 Limes
• 3 g Salt
• 300 g Basmati rice
• 2 Avocados, sliced
• 15 g Fresh coriander, chopped

Method

1. Heat the oil in a large pan and cook the onions and peppers until soft, then add the garlic for a minute.
2. Stir in the chilli powder, cumin, paprika and oregano, then the tomato purée, and cook for a minute.
3. Add the sweet potato, chopped tomatoes and stock. Bring to a simmer, cover and cook until the sweet potato is just tender.
4. Stir in all three beans and simmer uncovered until thick. Squeeze in the juice of the lime and season.
5. Meanwhile, boil the rice in salted water, drain and keep covered.
6. Serve over rice with sliced avocado and coriander.