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Heat the oil in a large pan and add the diced onion, pepper, and carrot. Saute your vegetables for at least 5-7 minutes, allowing the vegetables to soften. Stir frequently.
Then, add the garlic and cook for another minute.
Add the tomato paste, seasonings, and chipotle paste and stir these into the vegetables.
Tip in your canned diced tomatoes, then fill up the empty tin about halfway with water and pour this in too.
Stir everything together and leave the sauce to simmer and thicken for 5 minutes. Season with salt and pepper to taste.
Tip in the drained black beans, pinto beans, and the can of chilli beans (or kidney beans if using instead). Gently mix these into the sauce and leave the bean chilli to simmer for another 10 minutes until the sauce is thick and the beans are warmed through.
Scatter over the coriander and serve with the warm pitta breads, sliced avocado, and sour cream.