|1 bunch||fresh coriander|
|1||red onion — chopped|
|1||carrot — peeld and cubed|
|45 ml||vegetable oil|
|2 cloves||garlic — cloves, finely chopped|
|1||red pepper — cubed|
|15 ml||chipotle paste|
|1 x 400 g||tinned kidney beans — drained|
|30 ml||tomato paste|
|500 g||fresh tomatoes — chopped|
|1||knorr vegetable stock pot|
|5 ml||robertsons dried oreganum|
|salt — to taste|
|pepper — to taste|
|rice, fatijas or tortilla chips - to serve|
|greek yoghurt or sour cream - to serve|
Cut off the stalks of the coriander (set the leaves aside for later) and put them in a mini-chopper or food processor with the onions and carrots. Press the pulse button a few times to chop the vegetables finely.
Heat the oil in a large pan and add the chopped onions, carrots and coriander stalks, along with the garlic, red pepper and chipotle paste. Stir-fry for a few minutes, until the vegetables begin to soften.
Stir in the drained beans, tomato paste, chopped tomatoes, KNORR Vegetable Stock Pot, water and origanum, and season to taste with salt and pepper.
Cover with a lid and cook over a medium-high heat, for about 15 – 20 minutes, stirring frequently.
Divide the chilli between four bowls and top with the reserved fresh coriander leaves, plus a dollop of sour cream or Greek yoghurt.
Serve with wild rice, or corn fajitas, or with some tortilla chips on the side.