Heat oil in a large non-stick saucepan over medium-high heat. Add onion, capsicum, carrot, celery and garlic. Cook until vegetables are softened, about 5 minutes. Stir in chilli powder, paprika, oregano and cumin. Cook 1 minute.
Add tomatoes, beans, water and soy sauce to saucepan. Simmer, uncovered, 30 minutes, stirring occasionally. Stir in corn. Simmer a further 10 minutes.
While black beans, white beans and yellow corn are a hearty foundation for this protein-rich vegetarian chilli, any bean will do. You can also substitute an equal amount of canned (or cooked from dry) lentils for the beans used in this recipe. If you use lentils, add them with the corn near the end of cooking; simmer just for the final 10 minutes.
This wholesome and tasty meal was so nicely balanced for flavor and texture. Loved by husband and daughter as well as myself. We served it on a bed of rice, but would probably also go well on corn chips, or as my daughter did, on a warm wrap with lettuce or spinach leaves. A huge hit in my home and new favourite recipe! - 01 Jun 2015