Chili sin carne

Ingredients

• 1/4
  
  cup vegetable oil
  
• 1
  
  onion, thinly sliced
  
• 1/2
  
  teaspoon coriander seeds, dry roasted and crushed
  
• 1
  
  teaspoon cumin seeds, dry roasted and crushed
  
• 1
  
  teaspoon tomato puree
  
• 400
  
  milliliters passata or sieved tomato sauce
  
• 1-2 cloves
  
  garlic, minced or chopped in small bits
  
• 1
  
  teaspoon paprika
  
• 200
  
  milliliters vegetable stock (or made up with a stock cube and water)
  
• 125g
  
  kidney beans (from a tin, rinsed and drained)
  
• 125g
  
  white beans e.g cannellini (from a tin, rinsed and drained)
  
• 1-2
  
  teaspoons granulated sugar
  
• Chili pepper
  
  , to taste
  
• Salt and pepper,
  
  to taste
  

Directions

1. Heat oil in a pan on medium heat, and after a minute add sliced onions and a pinch of salt. Stir and let cook slowly till the onions begin to take on colour, about 5 minutes.
2. Add the crushed coriander and cumin seeds and the tomato puree. Let cook for a minute or two, stirring all the time and then add the passata, garlic, paprika, stock, beans, sugar and chili pepper (if using).
3. Let stew slowly on low heat for 20 minutes, stirring now and again. Taste and adjust seasoning as you desire.
4. When ready, crush some beans using your cooking spoon to thicken, if the sauce is too thin.
5. While the sauce is cooking, boil some cannelloni. You can make ‘assemble your own’ in which the sauce is stuffed into fully cooked cannelloni shells once it’s ready.
6. You can cook the cannelloni till 5 minutes from ready, then fill with sauce, top with some cheese and bake at 180 deg C for 10 – 12 minutes.