Easy Vegetarian Chili

• vegetable oil↗2 tbsp tbsp
• carrot↗2

  finely chopped

• celery stalks↗2

  finely chopped

• onion↗2

  finely chopped

• dry mixed herbs↗2 tsp tsp
• garlic cloves↗2

  pressed or finely grated

• red pepper↗1

  sliced

• green pepper1

  sliced

• chilli powder tsp

  (depending on how hot you like it)

• sweet smoked paprika↗2 tsp tsp
• tomato purée↗2 tbsp tbsp
• canned red kidney beans, drained↗400g g
• canned black beans, drained↗400g g
• canned chopped tomatoes2 x 400g g
• vegetable stock↗400ml ml
• відварений рис

  тертий чеддер і сметана, для подачі

Step-by-step instructions

1. 1

   Heat the oil in a large pot over low‑medium heat and sauté the carrots, celery, onion and dried herbs for 10‑12 minutes, stirring occasionally, until the vegetables are soft but not browned. Add a splash of water if needed to prevent sticking.

2. 2

   Add the garlic and both peppers, cook for another 5 minutes until the peppers begin to soften. Sprinkle in the chilli powder and paprika, raise the heat to medium, then stir and cook for 1 minute. Add the tomato purée and cook for another minute, then pour in all the beans, tomatoes and stock.

3. 3

   Stir well, bring to a boil, then reduce to a gentle simmer. Cook for 25‑35 minutes until the beans are tender and the sauce has thickened. Serve with rice, grated cheddar and sour cream, if desired.