VEGETABLE CHILLI

Serves 8-1O

• 3 tbsp olive oil
• 2 large onions, chopped
• 5 large carrots, peeled and chopped
• 4 stalks celery, chopped
• 4 cloves garlic, crushed
• 2 green sweet peppers, seeded and diced
• 2 red sweet peppers, seeded and diced
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• 1 tbsp dried peppers
• 1-2 red chillies, seeded and finely chopped
• 2 tins (400g each) chopped peeled tomatoes
• 100g tomato paste
• 2 tins (40og each) kidney beans, drained and rinsed • 1 (400g) cannellini beans, drained and rinsed
• salt and milled pepper to taste
• 1/2 tsp sugar (or to taste)
• 400g quinoa, cooked

1. Heat the oil in a large saucepan. Add onion and fry until golden.
2. Add the carrot, celery, garlic, sweet peppers, ground coriander, ground cumin, red chilli and paprika, and cook for 5 minutes. Add the tomatoes and tomato paste, and simmer for 15 minutes or until the sauce starts to thicken.
3. Stir through the beans, season well and add a pinch of sugar if needed. Simmer for another 10 minutes. 4. Serve chilli with lime, fresh coriander and quinoa.