Ingredients:

3 chipotle chillis in sauce (can be bought in a can from the deli or jar from the supermarket)

1 green jalepeno chilli, chopped small

2 tbsp olive oil

2 tsp smoked paprika

1 tsp cumin seeds

1 tsp cumin powder

1 tsp coriander powder

large jar tomato passata

tin cherry tomatoes

600ml water

tin each kidney beans & black beans

1 red capsicum, diced

2 red onions, diced

3 cloves garlic, grated

150g chopped mushrooms

1 tsp dried oregano

salt & pepper

Veg Chilli

1. In a large high-sided frying pan, heat the olive oil on a gentle heat. Add cumin seeds and allow to sizzle, then add onions and jalepeno. Cook for about 5 minutes, then add the capsicum. Cook until onion and capsicum are softening.

2. Add the chopped chipotles and their sauce, garlic and spices. Heat through gently for another 5 minutes.

3. Add the mushrooms and cook for another 10 minutes, stirring frequently, till mushrooms almost cooked.

4. Add passata and tin of tomatoes. Stir well. Add water and bring to the boil. Turn down heat to gentle and simmer for around 20-25 minutes.

5. Add drained, rinsed beans and heat through.

6. Serve with rice and top with avocado, sour cream or yoghurt and grated cheese.

Serves 6