In a large pan or casserole dish add the oil, onion, celery, carrot, and chilli, cook for 5 minutes until soft.
Add the seasoning, potatoes, thyme, ginger, and red peppers and continue to fry for a further 5 minutes. Then add the beans, tomatoes, and vegetable stock. Bring to the boil, reduce the heat and simmer for 15-20 minutes.
Season with a little salt to taste. Just before serving stir in the coriander and serve with sour cream or yoghurt.