Name: Vegetarian Chili with Three Beans
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8 servings
Cuisine: Southwestern
Ingredients: 2 tablespoons olive oil; 1 large onion, chopped; 2 celery stalks, chopped; 2 green bell peppers, chopped; 1 to 2 jalapeños, seeded and finely chopped; 4 cloves garlic, finely chopped; 3 tablespoons chili powder; 2 teaspoons ground cumin; 1 tablespoon dried oregano; 1 teaspoon smoked paprika; 2 teaspoons salt, plus more to taste; 1/2 teaspoon ground black pepper; 1 (4-ounce) can diced green chiles; 12 ounces (340 g) plant-based mince or vegetarian crumbles; 2 (28-ounce) cans crushed tomatoes; 1 cup (240 ml) vegetable stock or water; 1 (15-ounce) can kidney beans, drained and rinsed; 1 (15-ounce) can black beans, drained and rinsed; 1 (15-ounce) can chickpeas, drained and rinsed; 1 1/2 cups (210 g) frozen or canned corn, drained; 2 bay leaves

This chili gets its body from three kinds of beans and plant-based mince, so it's thick and hearty without any meat. Kidney beans, chickpeas and black beans each bring a different texture, and the corn goes in at the end so it stays sweet and crisp.

The flavour comes from cooking the spices properly. Toast the chili powder, cumin and oregano in the oil with the vegetables for a minute before the tomatoes go in. Raw spices taste dusty, and that short step makes the biggest difference to the finished pot.

The original version of this recipe used three large cans of tomatoes and a tablespoon of salt, which made a huge, thin pot. This version scales it to a large Dutch oven, cuts the salt and simmers it uncovered, so the chili thickens by itself.

Serve it with grated cheddar, sour cream, sliced scallions and cornbread or rice. It makes about eight bowls, and leftovers freeze well for quick lunches.