Vegetarian Chilli




In a large saucepan, heat olive oil over medium-low heat.

Cook carrots, celery, onions and mixed herbs for 10 minutes until veg is tender. Add the garlic and capsicum and cook for 5 minutes.

Combine in the chilli powder and paprika while turning up the heat to medium. Mix in the tomato paste and cook for another minute. Pour in all the beans, tomatoes and veggie stock. Stir well and bring to the boil.

Reduce heat and simmer for 30 minutes. Serve with rice.

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