smokey chipotle adzuki bean chilli

Serves: 4

Ingredients:
2 tablespoons olive oil
1 red onion, roughly chopped
1 celery stick, roughly chopped
2 red peppers, cut into chunks
2 garlic cloves, crushed
15g fresh coriander, leaves picked, stalks finely chopped
1 teaspoon sweet smoked paprika
2 teaspoons chipotle chilli paste
1 x 400g tin plum tomatoes
1 x 400g tin adzuki beans
1 x 400g tin cannellini beans
1 lime, cut into wedges
long-grain and wild rice, to serve (optional)
fat-free yoghurt, to serve (optional)

Method:
heat the oil in a saucepan over a medium heat and fry the onion, celery and peppers for 10 mins or until softened, stirring regularly. add the garlic and coriander stalks; fry for 2 mins more, stirring regularly.
stir in the paprika and chipotle chilli paste; fry for 1 min. add the tinned tomatoes, breaking them up with the back of the wooden spoon, then add the beans along with the liquid in the tins. bring to the boil, then reduce the heat to low and simmer for 25 mins until thick and rich. season with pepper to taste.
spoon into bowls with rice and natural yogurt, if you like. scatter over the coriander leaves and serve with lime wedges to squeeze over.