The wonderful richness of this spicy chilli makes the absence of meat irrelevant. I’ve used three different types of beans here because the contrast looks and tastes wonderful. It’s quite spicy.
In a large pan, heat the oil and fry the onion over a medium heat for 7 minutes. Add the garlic and chilli and cook for 3 minutes more. Add the oregano, cumin, paprika, chilli powder and chipotles. Stir and cook for a few minutes more.
Add the beans, tomatoes, tomato paste and stock. Gently simmer, uncovered, for 30 minutes, stirring every so often to prevent the beans from sticking to the bottom of the pan.
Stir in the lime juice and season with salt and pepper. Keep tasting to make sure the seasoning is right as beans need lots of salt.
Serve topped with a splodge of sour cream and lemon wedges. Fantastic with steamed rice.
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