Smoky Three Bean Chilli

Heat olive oil in a large pot over medium heat. Add the onions and garlic and fry until softened.
1 tablespoon olive oil, 1 large onion, 3 cloves garlic
Add the spices and cook for another minute.
1 teaspoon ground cumin, 2 teaspoon smoked paprika, 1 teaspoon chipotle chili powder, 1 teaspoon dried oregano, 1 teaspoon ground coriander
Stir in tomato paste along with two tablespoons of water and cook for 2 minutes or until the tomato paste has turned a deep red.
1 tablespoon tomato purée/paste
Add the remaining ingredients. Bring to a simmer and let it cook covered loosely, stirring occasionally, for 20-25 minutes.
1 tablespoon agave syrup, 1 red bell pepper, 400 g can of black beans, 400 g can of kidney beans, 400 g can of pinto beans, 400 g can of chopped tomatoes, 470 ml vegetable stock/broth, ½ teaspoon flaky sea salt, ¼ teaspoon ground black pepper
Serve the smoky three bean chili over cooked rice or inside baked potatoes. Garnish with a dollop of vegan yogurt and a sprinkle of chopped coriander/cilantro.
100 ml vegan yoghurt, Small bunch of coriander/cilantro, 1 batch cooked brown rice