Chilli con Cambo

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

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

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,