A superb vegetarian supper that works well served with rice, in wraps or tortillas or on top of a baked potato.
1 carrot, diced
2 stalks of celery, chopped
1 red onion, diced
1 red chilli, deseeded and chopped
1 large garlic clove, crushed
1 each of green and yellow peppers, diced
1 tsp each of ground cumin & ground coriander
3 tsp mild chilli powder
1 bay leaf
1 cinnamon stick
1 tbsp tomato puree
1 tbsp light soy sauce
400g tin chopped tomatoes
400g tin kidney beans
400g tin black beans
200g tin borlotti beans
2 tbsp fresh coriander, chopped
Sweat all the vegetables for 20 mins in a large lidded frying pan with the lid just slightly ajar, until softened but not coloured.
Add the spices and stir well to coat. Cook for 2 minutes until the spices have released their oils.
Stir in the tomato puree and soy sauce and add the tinned tomatoes.
Season well and simmer gently for 20 minutes, stirring occasionally.
Drain and rinse all the beans and add to the vegetable mixture, cook for a further 15 minutes, adding a little more water if necessary.
Stir in the fresh coriander and serve.