Its taken me ages to find a good chilli recipe and wow this does not disappoint. Serve over rice, with flat bread (check out my recipe for that), over sweet potato mash or on its own.


2tbsp cooking oil – I use rapeseed oil but olive is fine

1 onion – finely chopped

2 cloves garlic minced

2 tsp chipolte paste – I like is super spicy so get the hottest one I can. Add more at the end to taste

1 red pepper – chopped

1 courgette (zucchini) grated or chopped finely

1 tsp cumin

1 tsp smoked paprika

2 tbsp tomato purée

1 vegetable stock cube plus 200 ml water

400 g tin chopped tomatoes

400 g tin kidney beans drained

400g tin black beans drained

Handful fresh coriander chopped


Heat the oil in a large pan over a medium heat. Add the onions and garlic for 5 minutes until onion is translucent but don’t burn it!!

Add the chipolte paste, spices and tomato purée and mix well. Cook for 2 minutes ish.

Add the chopped tomatoes, kidney beans, black beans, courgette, red pepper and vegetable stock+water.

Simmer for 30 minutes until the sauce has thickened.

Taste and season as needed. (I usually add more spice at this point but that’s me)

Serve over rice, sweet potato mash or with flat breads and enjoy. Leftovers will also freeze happily for 3 months.