Vegetable-beanchilli

Ingredients

Preparation

Heat the vegetable stock in a large saucepan, add the onion and paprika and let simmer for 5 minutes, or until the vegetables are soft.
Stir in the garlic, ginger, cumin, chili powder, tomato paste and diced tomatoes. Season with salt and pepper and simmer for 10 minutes.
Stir all bean juice and let simmer for 5 minutes or until heated through everything. Serve immediately with tortilla wraps.