Bean Chilli

Heat a splash of oil in a large deep pan.

Add 1 diced onion, 1 diced pepper, and 1 grated medium carrot. Cook for 5–10 minutes until softened.

Stir in 2 minced garlic cloves, 2 tbsp tomato purée, 1 tbsp chipotle paste, 1½ tsp paprika, 2 tsp cumin, 1 tsp oregano, and ½ tsp cinnamon. Cook for 1 minute.

Pour in 1 tin of chopped tomatoes and half a tin of water (use the water to rinse the tin). Stir well.

Add 400g butter or cannellini beans, 400g black beans, and 400g kidney beans in chilli sauce. Mix together well.

Simmer on a low heat for at least 20 minutes, or longer if you have time, stirring occasionally.

Serve with sour cream, grated cheese, avocado, and garlic bread.