bean and vegetable chilli
recipe type: quick meals
  • 1 tablespoon olive oil
  • 2 cloves garlic (crushed)
  • 1 chipotle chilli (dried or canned chipotle in adobo)
  • ½ large dried sweet mild chilli (ancho, california or new mexico would be good, they're all chocolatey and sweet.)
  • 1 teaspoon ground cumin
  • 0.5 teaspoon chopped fresh oregano (less if dried)
  • 1 450g can diced tomatoes
  • 1 450g can borlotti beans (or cook an equivalent amount. It is about a cup and a half cooked)
  • 1 cup roasted cubed pumpkin (1 inch/2.5cm cubes)
  • fresh coriander leaves (torn roughly)
  • salt
  • 0.5 cup corn kernels (fresh, tinned or frozen are all fine.)
  1. Heat the olive oil over a medium heat and fry the garlic until it starts to smell nice. Do not burn.
  2. Add the chopped chillis, cumin and fry a bit more for 30 seconds.
  3. Add the tomatoes along with a bit of water to rinse the can. Add the oregano and a pinch of salt to taste.
  4. Cook for 20 minutes to reduce and sweeten, adding water as needed. Taste again and if it is too tart, add a pinch of sugar.
  5. Add the drained and rinsed beans and heat for 5 minutes. Just before serving add the corn and roasted pumpkin taking care not to break it up. Leave it to warm through.
  6. Serve with soft polenta, garnished with the coriander.
This chilli goes well with a soft polenta. It is also great in a tortilla with guacamole, some vegan cheese and sour cream. I've kept the spicing fairly mild, so if you're a chilli lover add more.
Recipe by quinces and kale at