2 garlic cloves
1 onion – finely diced
1 large red chilli – de-seeded and finely chopped
1 medium carrot – peeled and diced
1 stem celery – sliced thinly
2 teaspoons ground cumin
1 teaspoon hot smoked paprika
1/2 teaspoon garam masala
1/4 teaspoon ground cinnamon
1 cup water
2 x 400g tins chopped tomatoes in juice
1 x 400g can black beans – drained and rinsed
1 x 400g can kidney beans – drained and rinsed
Handful fresh coriander – roughly chopped
Olive oil or coconut oil for sautéing
Salt and cracked black pepper
Heat a generous glug of oil in a large pot over a medium heat.
Add the garlic, onions, chilli, carrot and celery. Cook for 10 minutes, stirring regularly, until the onion is tender and translucent.
Add the spices. Cook for a further three minutes.
Add the water, tomatoes and beans. Bring to a rolling boil before reducing to simmer for 60–70 minutes until thickened.
Remove from the heat and stir through the coriander.
Season generously with salt and cracked black pepper.
Recipe by Kelly Gibney