1 can 19 oz (540 ml) kidney beans, rinsed and drained

1 onion, chopped

2 tbsp (30 ml) olive oil

3 garlic cloves, finely chopped

1 red bell pepper, diced

1 cup (145 g) carrots, peeled and diced

1/2 cup (70 g) diced celery

1 fresh red chili pepper, seeded and finely chopped (optional)

1 cup (150 g) corn kernels, fresh or frozen

1 can 28 oz (796 ml) diced tomatoes

1/2 cup (125 ml) vegetable broth

1 tbsp chili powder

1 tsp ground cumin

1 tsp dried oregano

6 small 5-inch (12.5-cm) round bread loaves

1 cup (100 g) cheddar cheese, grated

1/2 cup (20 g) fresh cilantro, chopped

1/2 cup (125 ml) sour cream or thick plain yogurt

1 lime, cut into wedges

In a food processor, roughly crush half of the beans. Set aside.

In a saucepan, brown the onion in the oil. Add the garlic, bell pepper, carrots, celery and chili pepper. Sauté for about 3 minutes. Season with salt and pepper.

Add the crushed and whole beans, corn, tomatoes, broth, spices and oregano. Season with salt and pepper.

Bring to a boil and simmer for about 40 minutes or until the vegetables are tender and it has the consistency of a thick chili. Stir occasionally.

Meanwhile, cut the top of each loaf and remove the inside crumb. Set the crumb aside for another use. Place each hollowed out loaf on a plate.

Remove the saucepan from the heat. Adjust the seasoning. Spoon the chili into the bread bowls. Sprinkle with grated cheese and cilantro. Serve with sour cream and lime wedges.

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