Chicken & bean spicy stew

Ingredients

Serves 4

1-2 tbsp of extra virgin olive oil
1 medium onion, finely chopped
Salt and pepper to taste
3 garlic cloves, minced
2 celery sticks, minced
2 carrots, diced
1 red pepper, diced
1 yellow pepper, diced
2 cans (400gx2) of red or black beans, drained and rinsed
1 heaped tbsp of organic tomato paste
2 tsp of paprika
2 tsp of ground cumin
1 tsp of chilli powder
1/2 tsp of dried oregano 
1/2 tsp of crushed chilli flakes (optional, for more heat)
1 can (400g) of chopped or cherry organic tomatoes 
3 cups (650ml) of chicken bone broth or stock
2 free range organic chicken breast

Toppings:

Avocado
Fresh coriander
Lime

Vegan options:

Vegetable stock instead of chicken broth
1 can of jackfruit instead of the chicken

Instructions

1) Heat the olive oil in a dutch oven, or a pot, over medium heat. Add onions, season with salt, stir and let sweat for 2 mins. Add the garlic, celery and carrots. Stir occasionally for 5mins, then add the peppers and season with salt and pepper. Let cook, stirring occasionally for another 5mins, then stir in the beans.

2) Make a well in the middle of the vegetables, add the tomato paste, and let it cook for 3mins. Add the spices, and combine the tomato paste and the spices with the vegetables. Stir in the tomatoes, then the broth and bring to a simmer.

3) Submerge the chicken breast into the broth, and poach for 10mins. Remove the breast from the pot, place on a plate and shred the chicken with two forks. Add the shredded chicken back to the pot and cook for another 10mins. Your stew is ready when the liquid becomes thicker. Serve topped with some avocado, fresh coriander and lime.