Don’t be put off by the rather long ingredient list and the chopping – once you’ve done that, you just leave it to bubble away peacefully. I love a meaty chilli, but if you’re vegetarian or just trying not to eat much meat this is delicious and really doesn’t feel like a compromise.
You can serve it on its own, or with chopped avocado, tortilla chips, rice, crusty bread – or any or all of the above, preferably with a Tex Mex vibe.
1 tbsp olive oil or vegetable oil
1 onion, finely chopped
2 courgettes, diced
2 red peppers, deseeded and diced
1 carrot, peeled and diced
1 celery stick, chopped
1 clove of garlic, crushed
1 red chilli, deseeded and finely chopped
½ tsp ground coriander
½ tsp ground cumin
1 x 400g tin chopped tomatoes
1 tbsp tomato purée
1 x 400g black beans (or black eye beans or kidney beans)
1 small tin sweetcorn
salt and pepper
1 tbsp lime juice
a handful of fresh coriander, chopped
Heat the oil in a large saucepan. Add the onion, courgette, pepper, carrot and celery and cook on a low heat for around 10 minutes, until they are starting to soften.
Stir in the garlic, chilli and spices and cook for three more minutes.
Stir in the tomatoes, tomato purée, beans, sweetcorn, salt and pepper.
Simmer on a low heat for 20-25 minutes.
When you are ready to dine, add the lime juice and coriander. Serve with your chosen sides and trimmings.