Bean chili

source: frommybowl.com

Ingredients:

• bell peppers (2)
• small onion (1)
• ribs of celery (3) [or bok choy]
• garlic (3 cloves)
• carrots (3, small)
• chili powder (4 tbsp)
• cumin (1 tsp)
• oregano (1 tsp)
• salt (1 tsp)
• kidney beans (2 cans)
• black beans (2 cans)
• crushed tomatoes (2 cans / 800g)
• vegetable broth (235ml) [or just water]

Instructions

1. Warm large pot over med-high heat. Add 80ml water, onion, celery (or bok choy), and bell peppers.
2. Cook until all water evaporates. Once pot dry and veg starts turning golden-brown, add 60ml water. This should take ~10 mins total.
3. Reduce to med. Add garlic, carrots and all the spices. Leave for 2-3 mins, adding water if it sticks.
4. Add beans, tomato & broth. Bring to boil, then reduce heat & simmer (with lid) for 10 mins.
5. Remove lid, cook for 5-7 mins until carrots tender and mixture has desired thickness. Stir occasionally to avoid sticking.

Notes

• Store in fridge up to 5 days.
• Freeze up to 1 month.
• Nice with potatoes.