Chilli con Cambo

Name: Chilli con Cambo
Yield: Serves 6-8
Cuisine: British
Ingredients: fresh herbs to garnish; 250 ml vegetable stock; 1 tsp chopped fresh oregano or 2 tsp dried; salt and freshly ground black pepper; handful of fresh coriander, chopped; 1 bay leaf; 400 g tin pinto beans, drained; 400 g tin kidney beans, drained; 1 red pepper, chopped; 1 courgette, diced; 2 sticks of celery, finely sliced; 2 carrots, diced; 1½ tbsp vegetable oil; 1 red onion, diced; 400 g tin black beans, drained; ½ glass red or white wine or sherry; hot sauce or 1-2 diced jalapeños to taste; 1 tsp dark soy sauce or Vegemite or 1-2 shots of espresso coffee and a splash of vinegar; 4-5 garlic cloves, crushed; 2 tsp cumin seeds, toasted and ground; 1 tbsp mild chilli powder or soaked and finely chopped dried chilli (I like the sweet smoky chilli); 1 heaped tsp smoked paprika; ½ green pepper, chopped; 1½ x 400 g tins plum tomatoes

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Café Cooking

By Gillian Veal

Published 2024

About

Serve this hearty vegetarian chilli with soured cream, lime wedges and either rice, sweet potato wedges or, my favourite, a simple baked potato. I also love just spooning this onto crunchy baby gem lettuce cups. Add cheese or not – that’s up to you.

Ingredients

1½ tbsp vegetable oil
1 red onion, diced
2 carrots, diced

Europe
United Kingdom
Main course
Dinner
London
Vegan

Method

Heat the oil in a large heavy-bottomed pan on a low-to-medium heat and add the onion, carrot, celery, courgette and red and green peppers. Cook for 10 to 15 minutes, stirring, until the vegetables soften. Take care not to let the vegetables colour.

Add the paprika, oregano, cumin, chilli powder and the garlic and stir gently to coat all the vegetables. Cook, stirring from time to time,