Slow-Simmered Vegetarian Chili

Essential

• Tin opener
• Table spoon
• Tea spoon
• Sieve
• Sharp knife
• A large saucepan/frying pan with a lid

Optional

• Citrus juicer or press
• Garlic press

• 2 cans (400g / 14oz each) whole tomatoes
• 3 tbsp masa harina flour
• 1 jalapeño chili
• 4 cloves garlic.
• 1 tbsp tomato paste
• 2 cans (400g / 14oz each) pinto beans
• 1 can (400g / 14oz) navy beans
• 2 chipotle peppers in adobo sauce
• 450ml (1 pint) vegetable stock
• 2 tbsp olive oil
• 2 bay leaves
• 1 tbsp cocoa powder

• 1 tbsp maple syrup
• Handful of fresh coriander
• 1 lime
• 1 tsp soy sauce
• ½ tsp ancho chili powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp Mexican oregano
• 2 red onions.
• 100ml/3.5fl oz red wine
• 500ml/17 fl oz vegetable stock
• Salt and black pepper

• Dice the onions.
• Finely chop the jalapeño and garlic.
• Chop the coriander.

• Drain and rinse the beans.
• Chop the chipotle peppers

1. Heat olive oil in a large pot over medium heat.
2. Add the diced onions and sauté for 10 minutes until softened.
3. Stir in the jalapeño, garlic, and tomato paste. Cook for another minute.
4. Add cumin, Mexican oregano, and smoked paprika.
5. Sauté for 30 seconds until fragrant.
6. Pour in the red wine and scrape up any browned bits from the bottom of the pan. Cook for about a minute.
7. Add the stock and canned tomatoes, use a wooden spoon to break down the tomatoes into smaller pieces.

1. Add the pinto beans, navy beans, chipotle peppers, bay leaves and soy sauce.
2. Stir well and bring to a gentle boil.
3. Stir in maple syrup and cocoa powder.
4. Season with salt and black pepper. Put on the lid, reduce the heat gently simmer for 90 minutes, stirring occasionally.
5. Stir in the masa harina flour and mix well. Simmer for another 10 minutes.
6. Remove from heat and stir in lime juice. Adjust seasoning if needed. Garnish with fresh coriander (cilantro).