In the past couple of months I've tried quite a few of the recipes and this is one of my favourites. Often times I stumble upon a recipe that I enjoy so much, that once I've made it a couple of times, I start to include it as one of our regular dinners. This is one of those recipes, as it consists of ingredients that I will always have in my press. Grant it, the list of ingredients may be long but I'm sure you may already have most of them. Feel free to put whatever you please into the chilli, adding more or less spice, according to what you like. The pinto beans can be replaced with mixed beans or chickpeas while the courgettes and peppers can be swapped for mushrooms and squash. The chilli keeps perfectly in the fridge for 2-3 days and also freezes really nicely. The way I like to serve this is in a big bowl, in the middle of the table, with lots of smaller bowls consisting of basmati rice, guacamole or just sliced avocado, sour cream. grated cheddar and some lettuce. I then let everybody help themselves which makes it a very handy dish for entertaining. Tortillas or flat-breads also work fabulously with a chilli. The flat-bread in the photo is one I made using Hugh's recipe (see page 176) which turned out quite nice.
Pinto Bean Chilli
2 tbsp olive oil
A handful of fresh oregano or tsp of dried
sea salt and freshly ground pepper
2.Add the chillies, garlic, cumin, cayenne and allspice and stir for a minute.