Easy Cannellini Bean Chilli

This comforting, warming bowl of goodness is the perfect recipe for those evenings when we want something hearty and vibrant, but don’t seem to have much in the fridge. Using a few store-cupboard staples, plus a handful of vegetables (feel free to substitute these according to what you have), this easy chilli tastes far more delicious than its simplicity might imply. Serve with some wild or brown rice if you’re feeling hungry, or perhaps a big vibrant, herby side salad or some steamed broccoli, if you’re after something lighter.

INGREDIENTS

• 2 tbsp olive oil
• 1 red onion, finely chopped
• 2 cloves garlic, minced
• 1 large carrot, peeled and finely chopped
• 1 stick celery, finely chopped
• 1 small red chilli, seeds removed and finely chopped (optional)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp chilli powder (optional)
• 2 x 400g tins cannellini beans, drained and rinsed (or other white beans of your choice)
• 325g tin sweetcorn, drained
• 500ml vegetable stock

To serve:

• 1 small avocado, diced
  
• 1 red chilli, sliced (optional)
  
• fresh coriander
• lime wedges

STEP-BY-STEP