1 Heat the oil in a large saucepan then add the onion, garlic, celery, carrot and pepper and cook for about 10 minutes, until soft.
2 Add the chilli powder, ground cumin and smoked paprika and cook for a further 2 minutes.
3 Add the black beans, chickpeas, sweetcorn, chopped tomatoes and vegetable stock and simmer for about 20 minutes, stirring occasionally. If the stew starts to dry out, add a little water.
4 Stir in the tomato purée, lime juice, salt, pepper and cook for a further 5 minutes.
5 Serve in bowls with the slices of avocado.
Recipe © The Vegetarian Society, recipe from Happy, Healthy and Delicious