Pinto bean chilli

By Marc

Pinto bean chilli

8 steps

Updated at: Thu, 17 Aug 2023 12:29:56 GMT

Ingredients

6 servings

2 tablespoonsolive oil

sunflower or rapeseed

3onions

chopped

2green chillies

to taste, deseeded and finely chopped

2garlic cloves

finely chopped

2 teaspoonsground cumin

1 teaspooncayenne pepper

¼ teaspoonallspice

2courgettes

cut into 1cm dice

1red pepper

cored, deseeded and cut into 1cm dice

2 tablespoonstomato purée

400gtin plum tomatoes

roughly chopped, any stalky ends and skin removed

400gtin pinto beans

100mlred wine

good, finely chopped, plus extra to serve

freshly ground, to serve

Instructions

Step 1

Heat the oil in a saucepan over a medium-low heat, add the onions and sweat, stirring from time to time, until very soft and just starting to take on some colour.

Step 2

Add the chillies, garlic, cumin, cayenne and allspice and stir for a minute.

Step 3

Add the courgettes and red pepper and stir to coat in the spices.

Step 4

Add the tomato purée, tinned tomatoes with their juice, pinto beans, red wine, parsley, coriander and oregano.

Step 5

Pour over 200ml water and add some salt and pepper. Simmer gently for 25-30 minutes, stirring from time to time, until the veg are all tender and everything is thick and saucy.

Step 6

Taste and adjust the seasoning, adding a little more salt and/or pepper if you think it needs it.

Step 7

To serve, put the guacamole, shredded lettuce, soured cream and cheese, if using, into small serving bowls.

Step 8

Scatter more chopped coriander over the chilli and accompany with rice and/or flatbreads (see page 176) or tortillas and the various toppings, for everyone to help themselves.