PERFECT VEGETARIAN CHILLI

This tastes even better when reheated. I like to serve it with coriander, scallions, avocado, lime wedges and corn tortillas, but grated cheese and soured cream are also delicious. Try butternut squash or a couple of sweet potatoes instead of the pumpkin, depending on what is available.

Prep time: 30 MINS Cook time: 1 ½ HRS FREEZER FRIENDLY LOADS OF VEG Serves 6-8

2 tbsp rapeseed oil

2 red onions, finely chopped 2 celery sticks, finely chopped 3 mixed peppers, seeded and cut into bite-sized pieces 4 garlic cloves, crushed

2 tsp smoked paprika

2 tsp chipotle paste, or if unavailable use chilli powder instead

1 tbsp ground cumin

2 tsp ground cinnamon

1 tsp dried oregano

1 small pumpkin, peeled, seeded and cut into 2cm chunks

2 tbsp tomato puree

2 x 400g cans chopped tomatoes

500ml vegetable stock (from a cube)

2 x 400g cans black beans, drained and rinsed

400g can red kidney beans, drained and rinsed 1 tbsp light muscovado sugar 25g plain chocolate (70% cocoa solids), finely chopped sea salt and freshly ground black pepper

TO SERVE

2 limes, cut into wedges 1 bunch scallions, trimmed and thinly sliced

1 x 20g packet fresh coriander, leaves picked and roughly chopped

2 ripe avocados, halved, peeled, stoned and sliced 18-24 small corn tortillas

Heat the oil in a casserole with a lid over a medium to high heat. Saute the onions, celery and peppers with a pinch of salt for 8-10 minutes until softened and starting to caramelise around the edges. Stir in the garlic, spices and oregano and saute for another 2 minutes until fragrant.

Stir in the pumpkin, tomato puree and tomatoes with the stock. Bring to the boil, then reduce the heat and cover. Simmer gently for 45 minutes, then tip in the black and kidney beans. Give everything a good stir and season generously. Cook, uncovered for another 30 minutes until all the vegetables are tender and the sauce has nicely thickened. Add the sugar and chocolate, stirring until melted. Keep extra portions in the fridge or freeze at this stage.

To serve, put the warm chilli in a bowl with separate bowls of lime wedges, scallions, avocado slices and coriander.

Have the warm corn tortillas to hand and allow everyone to help themselves.