10-Minute Chilli

Ingredients

• 1
  
  red onion
  
• 2
  
  400 gram can black beans, drained and rinsed
  
• 1
  
  40 gram can chickpeas, drained and rinsed
  
• 1
  
  400 gram can finely chopped tomatoes
  
• 2
  
  celery stalks
  
• 2
  
  cloves garlic, finely chopped
  
• 1/2
  
  tablespoon smoked paprika
  
• 1
  
  tablespoon ground cumin
  
• 1/2
  
  teaspoon cayenne pepper
  
• 1/2
  
  teaspoon sweet paprika
  
• 1
  
  tablespoon apple cider vinegar
  
• 1
  
  splash olive oil
  
• 1
  
  pinch sea salt and ground pepper
  

Entirely optional quinoa and salsa

• 1
  
  cup cooked quinoa or rice
  
• 1
  
  large ripe tomato
  
• 1
  
  small red onion
  
• 1
  
  juice of 1 lime
  
• 1
  
  handful coriander, washed
  
• 1
  
  pinch sea salt and pepper
  
• 1
  
  avocado
  

Directions

1. Finely chop garlic.
2. Toss the onion and celery in a food processor and chop to a fine dice.
3. Heat a large saucepan or soup pot on medium heat and add a good glug of olive oil.
4. Add garlic and cook for 30 seconds or until fragrant.
5. Add chopped onion and celery and cook for 1 minute.
6. Add dried herbs and cook, stirring, for 2 minutes.
7. Add tomatoes and stir for 1 minute.
8. Add stock. Add black beans and chick peas. Season well with sea salt and pepper and cook for 3 minutes. Done!
9. Place all salsa tomato, capsicum, onion, lime, coriander and salt and pepper in a food processor and blitz for 10 seconds
10. Serve chilli in a bowl on its own or with a spoon of quinoa, salsa and fresh avocado.