Not too spicy chili with red beans | table&spoon

Ingredients

• 2 pounds ground beef
• 1 onion, finely chopped
• 1 large carrot, finely chopped
• 2 stalks of celery, finely chopped
• 1 tablespoon olive oil
• 1 tablespoon course salt
• 1 1/2 tablespoons chili powder
• 1 teaspoon coriander powder
• 2 tablespoons tomato paste
• 24-26 ounces (750 grams) chopped tomatoes
• 1-15 ounce (425 grams) canned kidney beans
• grated cheddar cheese
• small container of sour cream
• bowl of sour cream
• 1/2 cup spring onions, chopped
• jalapeno peppers
• sliced avocado
• bowl of corn chips