Bean and vegetable chili

A nutritious vegetarian bean and vegetable chili with lots of flavour

2 tbsp olive oil
1 onion, diced
4 stalks celery, chopped
2 medium carrots, sliced into thin coins
2 red bell peppers, diced
3 tbsp chili powder
1 tbsp cumin
1/2 tsp cayenne
2 tbsp tomato paste
1 28-oz can diced tomatoes
1 28-oz can crushed tomatoes
2 19-oz cans beans (such as kidney, pinto, black, navy) or chickpeas, rinsed and drained
Salt and freshly ground black pepper, to taste

View the full recipe at Ricotta and Radishes →