Vegetable Chili

• 1 tablespoon olive oil
• 1 red onion, finely chopped
• 2 garlic cloves, crushed
• 1 celery rib, chopped
• 2 teaspoons ground cumin
• 12 teaspoon chili powder
• 1 tablespoon tomato paste
• 1 carrot, chopped into small dice
• 1 zucchini, chopped into small dice
• 1 small red capsicum, seeds removed, chopped
• 400 g chickpeas, rinsed, drained
• 400 g red kidney beans, rinsed, drained
• 400 g crushed tomatoes
• coriander leaves, to garnish
• brown rice, to serve
• natural yoghurt or light sour cream, to serve

1. Heat the oil in a large saucepan over medium heat.
2. Cook the onion, garlic, carrot and celery, stirring, for 5-6 minutes until softened.
3. Add the spices and stir for 1-2 minutes until fragrant, then add the tomato paste and stir for 1 minute.
4. Add the zucchini, capsicum, chickpeas, kidney beans, tomatoes and 2/3 cup (165mL) water, then bring to the boil.
5. Reduce heat to low and simmer for 10-15 minutes or until thickened.
6. Season with sea salt and freshly ground black pepper, then scatter with coriander leaves (optional).
7. Serve with rice and yoghurt or sour cream.

olive oil, red onion, garlic, celery, ground cumin, chili powder, tomato paste, carrot, zucchini, red, chickpeas, red kidney beans, tomatoes, coriander leaves, brown rice, natural yoghurt

Taken from www.food.com/recipe/vegetable-chili-194009 (may not work)