Heat the oil in a large saucepan over medium heat.

Add the onion, peppers, carrots and ½ teaspoon salt.

Cook until the carrots begin to soften.

Next add the garlic and cook 2 more minutes.

Now add the chilli powder, cumin, coriander, turmeric, chilli peppers and tomato paste.

Cook until the tomato paste is brick red (add a splash of water if the mixture begins to stick).

Stir in the tomatoes, beans, broccoli and 2-3 cups water.

Bring to a simmer over low heat.

Cook, stirring occasionally, until the chilli thickens slightly, about 90 minutes.

Serve with rice and fresh bread.