Heat the sunflower oil in a large saucepan over a medium heat. Add the onions, celery and carrot to the pan and saute for 5 minutes, taking care to soften but not colour the vegetables.
Add the peppers, chillies and garlic to the pan and cook gently for a further minute. Then add the ground spices to the pan and stir for a minute until the spice is well combined and starting to become aromatic.
Now add the beans, tinned tomatoes, tomato ketchup, tomato puree and vegetables stock to the pan. Season with salt and pepper. Stir well, turn the heat down to low and allow to simmer gently for 30 minutes.
Once cooked test for seasoning and add more if required. When ready to serve, spoon the bean chilli into a bowl and scatter over some chopped coriander leaf.
This recipe uses 3 x 400g tins of beans, of different varieties. However, these are only suggestions, use the tins of beans that you have in your store cupboard.