Chilli con Cambo

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

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
Dinner
Main course
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,