Vegan Bean Chilli, Guacamole & Coconut Yoghurt

This recipe is super easy - basically involving throwing lots of ingredients into a big pot and leaving them to work their magic !  I would encourage you to use dried beans soaked overnight rather than tinned beans, as it will give a much better texture - but by all means used tinned if thats what you have got.

(Serves 6)
300g dried pinto beans
150g dried black beans
150g dried red kidney beans
2 tsp. rapeseed oil
1 large onion, finely chopped
2 carrot, finely diced
3 celery sticks, finely diced
1 large red pepper, seeded and finely diced
3 garlic cloves, grated
1 thumb of ginger, grated
​1 fresh red chilli, seeded and finely chopped
400g tin cherry tomatoes
400ml vegetable stock
1 tsp. chilli powder (I omit this when my kids are eating it too as they hate spicy food)
1 tsp. paprika
Chervil, to garnish
Lime wedges, to serve

For the guacamole
​3 avocados
1 red onion, finely chopped
1/2 fresh green chilli, seeded and roughly chopped (optional)
Juice of 1 lime
Himalayan Pink Salt and Cracked black pepper

1. Put all the beans in a large bowl, cover with plenty of cold water and leave to soak overnight.  Drain in a colander and rinse.  Tip the beans into a saucepan, cover with fresh cold water and bring to the boil.  Boil for 10 minutes, then drain and set aside.  If you are using tinned beans, then miss out this step.
2. Heat the oil in a large saucepan and cook the onion for 10 minutes on a medium heat until lightly browned.  Add the carrot, celery and red pepper and cook for a further 5 minutes.  Str in the garlic, ginger and chilli and cook for another 5 minutes.
3. Add the beans, tin of tomatoes, chilli powder, paprika and stock.  Simmer gently for around 2 hours, stirring from time to time.
4. Meanwhile make the guacamole.  Have the avocados and remove the stone.  Then scoop the flesh into a bowl.  Mash roughly with a fork.  Mix in the red onion, chilli, lime juice and a pinch of salt and pepper.
5. Season the chilli.  Serve in bowls, each topped with the chervil and a big dollop of guacamole and lime wedges to serve.  I also like to add a spoonful of coconut yoghurt - especially if I've made a spicy one.