Smoky Chipotle Black Bean Chilli

Ingredients

• 2 tbsp Neutral oil
• 1 large Onion, diced
• 1 Red pepper, diced
• 4 Garlic cloves, chopped
• 2 tsp Ground cumin
• 2 tsp Smoked paprika
• 1 tsp Dried oregano
• 2 Chipotle chillies in adobo, finely chopped, plus 1 tbsp of the sauce
• 2 tbsp Tomato paste
• 400 g can (14 oz) Chopped tomatoes, canned
• 2 x 400 g cans (14 oz) Black beans, canned, drained and rinsed
• 240 ml (1 cup) Vegetable stock
• 1 tbsp Soy sauce
• 1 tsp Fine salt, plus more to taste
• 1 Lime, juiced
• Fresh coriander, soured cream or yoghurt, and rice or tortilla chips, to serve

You’ll need: Large heavy pot

Method

1. 1

   Soften the base. Heat the oil in a large heavy pot over medium heat. Add the onion and pepper with a pinch of the salt and cook for 8 to 10 minutes, stirring now and then, until soft and just starting to colour.

2. 2

   Bloom the spices. Stir in the garlic, cumin, smoked paprika, oregano, chopped chipotle, adobo sauce and tomato paste. Cook for 2 minutes, stirring constantly, until the paste darkens and smells toasty.

3. 3

   Simmer. Add the tomatoes, beans, stock, soy sauce and the rest of the salt. Bring to a boil, then lower the heat and simmer, partly covered, for 25 to 30 minutes, stirring occasionally.

4. 4

   Thicken. The chilli is ready when it is thick enough that a spoon leaves a trail and the flavours have deepened. For a thicker body, mash a few spoonfuls of beans against the side of the pot. If it gets too thick, loosen it with a splash of water.

5. 5

   Finish and taste. Take the pot off the heat and stir in the lime juice. Taste and add salt, or more chopped chipotle for extra heat and smoke. Serve in bowls with coriander, soured cream or yoghurt, and rice or tortilla chips.