A smoky, spicy veggie chilli bursting with tender mixed-beans, sweetcorn and red pepper. It's perfect for batch-cooking.
Heat a large pan or cast-iron casserole dish over medium heat. Add the oil and once hot, the onion and red pepper. Sweat the veg for 10 minutes, stirring frequently, until soft and translucent. Stir in the garlic and spice mix, then season everything with a good pinch of salt and black pepper.
Add the chopped tomatoes, tomato puree, mixed-beans, sweetcorn, sugar and another generous pinch of salt and black pepper into the pan. Swirl a little water aound the can from the chopped tomatoes and add that in too. Give everything a really good stir, then bring to the boil.
Reduce the heat to a simmer and let the chilli bubble gently, uncovered, for 15 minutes. Cover with a lid and simmer for another 15 minutes or until thickened and reduced. Taste and adjust the seasoning, if needed.
Serve the chilli with fluffy white rice, topped with slices of avocado or guacamole and sprinkled with lots of fresh coriander.
Recipe courtesy of georgieeats.co.uk