2 tablespoons olive oil

1 red onion, chopped

1 green pepper, chopped

2 carrots, chopped

2 celery stalks, chopped

1 courgette chopped

1 teaspoon salt

4 cloves garlic, crushed

1 tablespoons chilli powder

2 teaspoons ground cumin

1 ½ teaspoons smoked paprika

1 teaspoon dried oregano

2 tins chopped tomatoes

1 tin black beans, rinsed and drained

1 tin kidney beans rinsed and drained

2 cups vegetable stock

1 bay leaf

2 tablespoons chopped fresh coriander, plus more for garnishing

1 to 2 teaspoons lime juice, to taste

• Garnishes: chopped coriander, guacamole, tortilla chips, sour cream or crème fraîche, grated cheddar cheese

METHOD

1. In a large pan, heat the olive oil. Add the chopped onion, pepper, carrot, celery, courgette and 1/2 teaspoon of the salt. Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.
2. Add the garlic, chili powder, cumin, smoked paprika and oregano. Cook until fragrant while stirring constantly, about 1 minute.
3. Add the chopped tomatoes, the drained black beans and kidney beans, vegetable stock and bay leaf. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 40 mins.
4. Remove the chilli from the heat and discard the bay leaf.
   
5. Add the chopped coriander, stir to combine, and then mix in the lime juice, to taste. Add salt to taste, too—I added ¼ teaspoon more at this point. Divide the mixture into individual bowls and serve with garnishes of your choice.