This Mexican-style chilli sensation is packed with a mix of 5-veggies and 3-beans, making it flavoursome and extremely healthy.

Prep Time : 0:10 | Cook Time : 0:25 | Total Time : 0:35 | Serving : 4 person.

Ingredients

• 2 tbs canola oil

• 1 brown onion, coarsely chopped

• 3 celery sticks, thinly sliced, (about 1 1/2 cups)

• 3 garlic cloves, chopped

• 2 tsp Mexican chilli powder (optional)

• 2 cups (500ml) vegetable stock

• 400g tomato passata

• 400g can red kidney beans, rinsed, drained

• 400g can cannellini beans, rinsed, drained

• 400g can chickpeas, rinsed, drained

• corn kernels, from 2 corn cobs, husked

Method

• Step 1

  Heat the oil in a large saucepan over medium heat. Add the onion, celery and garlic. Cook, stirring occasionally, for 5 mins or until onion is translucent. Stir in chilli powder, if using. Add stock and passata. Bring to the boil then reduce heat to medium-low. Gently simmer, uncovered, stirring occasionally, for 10 mins to blend the flavours.

• Step 2

  Stir in combined beans, chickpeas and corn kernels. Bring to a simmer and cook, stirring occasionally, for 10 mins or until the chilli thickens slightly.

• Step 3

  Divide chilli among serving bowls.