Vegetable Chili - cooking recipe

Ingredients

2 tbsp olive oil
1 None onion, chopped
2 tsp mild chili powder
1 tsp ground cumin
1 tsp ground coriander
2 medium zucchini, chopped
2 medium carrots, chopped
2 cans (15 oz each) mixed beans, drained and rinsed
1 can (14 oz) diced tomatoes
3 tbsp tomato paste
None None Rice and plain yogurt, to serve
None None Cilantro leaves, to garnish

Preparation

Heat the oil in a large saucepan on medium heat. Cook the onion for 5-6 mins until soft. Add the spices. Cook for 1 min, stirring.
Add the zucchini and carrots. Cook for 5 mins until beginning to soften. Add the beans, tomatoes and tomato paste. Bring to a boil, stirring occasionally to break up the tomatoes. Reduce the heat to low. Cover and simmer for 20-25 mins or until the vegetables are tender.
Season generously with salt and freshly ground black pepper. Serve on rice topped with yogurt. Garnish with cilantro leaves and an extra grinding of black pepper.