1 red chili, finely chopped (you can increase or reduce according to taste)
1 teaspoon salt
2 cups tomato canned, diced
1.5 cups vegetable stock, unsalted
2 cups kidney beans cooked, canned
1 cup black beans cooked, canned
2 cups spinach
4 teaspoons lemon juice
1 cup coriander, finely chopped
In a large pot, on medium heat, heat olive oil.
Add the onion, garlic, ginger and fry until golden.
Stir in the carrots, celery, pepper, fennel and cook for ten minutes, stirring occasionally. If the mixture begins to stick to the pot, add a small amount of stock.
Add turmeric, cumin, black pepper, red chillies and salt. Stir to coat the vegetables and cook for two minutes.
Add tomatoes, stock, kidney and black beans, and stir to mix. Bring to a simmer, cover and cook, stirring occasionally and reducing the heat as necessary to maintain a gentle simmer for about 25 minutes.
Add spinach, stir and cook for five minutes
For the best texture and flavour, transfer 2 cups of the cooked chili to a blender and blitz until smooth. Pour the blended mixture back into the pot and stir. You could also use a hand blender and blitz a couple of times into the pot. Don't overdo it though.
Finish with lemon juice and garnish with cilantro.
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