This hearty Mexican chili is loaded with flavour, but comes mostly from basic and pantry ingredients and cooks in under 40 minutes. It’s meatless, gluten-free, and vegan (pre-toppings) and makes great leftovers, too.
Ingredients (Serves 4-6)
2 tbsp extra-virgin olive oil
1 onion, chopped
1 large capsicum, chopped
2 medium carrots, chopped
2 stalks celery, chopped
4 cloves garlic, minced
2 tbsp chili powder
2 tsp ground cumin
2 tsp smoked paprika
1 large tin diced tomatoes
1 tin black beans, rinsed and drained
1 tin white beans
0.5L vegetable stock
2 bay leaves
2 tbsp chopped coriander
2 tsp lemon juice, to taste
Optional: Avocado, tortilla chips, sour cream, grated cheese to serve.
1. Heat oil in a large saucepan over medium-high heat. Add onion, capsicum, carrot, celery, and cook for 7 minutes, stirring occasionally, or until onion starts to brown.
2. Add garlic, chili powder, cumin, and paprika – season with salt/pepper and cook, stirring, for 1 minute or until fragrant.
3. Add the diced tomatoes, the drained black beans, and white beans, vegetable stock, and bay leaf. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes.
4. Remove the pot from the heat and discard the bay leaf. Add coriander, chili, and stir to combine. Add seasoning and a splash of lemon juice to taste. Divide the mixture into individual bowls and serve with garnishes of your choice.
This chili will freeze well but also keep well for 4 days in the fridge. It makes great leftovers and can be used up as a topping on nachos or filling for burritos or quesadillas!