Rich Black Bean Chili

1. 1

   De-seed and quarter your pepper and place under a grill at high heat. Cook until cooked and slightly charred- this will bring a smoky flavour to the chilli. Cut into chunks and set aside.

2. 2

   Put both dried chillies into a small amount of water and leave to soak. Meanwhile, heat some olive oil in a deep pan and add the onion and garlic with a pinch of salt, stirring on a medium heat until almost softened. Chop the ancho chilli and add to the pan along with the cumin, smoked paprika, coriander and chilli powder. Continue to cook and stir until the mixture becomes fragrant. Now add the whole black beans, chipotle chilli and the red pepper, and once again stir until combined. Cook for five minutes to let the flavours amalgamate.

3. 3

   Next add the tomatoes to the pan, and let the mixture simmer. Pour about 50ml of the soaking juices from the chillies into the empty tomato carton and swirl around to collect the leftover juices. Add this to the pan, and continue to simmer for another 15 minutes. Taste the mixture, adding 1-2 tablespoons of the cider vinegar to liven the tastes, as well as seasoning with salt or pepper as required.

4. 4

   The next part is up to you- I recommend serving the chilli with rice and topping with a few tortilla chips, chopped spring onions, avocado, creme fraiche and pumpkin seed. The possibilities are endless!

* Per serving · 4 servings · Values may vary.