Vegetable chili

Ingredients

• 3 tbspolive oil
• 2onions, diced
• 2red peppers, diced
• 4 clovegarlic, crushed
• 2 tspground cumin
• 2 tspsmoked paprika
• 1 tspdried oregano
• 2 tbspchipotle paste, or to taste
• 1.8 lbchopped tomatoes, two cans
• 8 1/2 ozkidney beans, one 400g can, drained and rinsed
• 8 1/2 ozblack beans, one 400g can, drained and rinsed
• 7 ozsweet corn, frozen or canned
• 14 ozsweet potato, peeled and cut into 2cm cubes
• 1 2/3 cupsvegetable stock
• 1/2 ozdark chocolate, at least 70 per cent
• 1lime, juiced
• 3/4 ozfresh cilantro, chopped
• 2 tspsea salt, or to taste

Method

1. 1

   Heat the oil in a large pot over a medium heat and cook the onions and peppers with a teaspoon of the salt for 12 minutes, until soft and beginning to catch. Add the garlic for the last minute.

2. 2

   Add the cumin, smoked paprika and oregano and stir for a minute, then the chipotle paste for another minute, until the pot smells strongly smoky.

3. 3

   Add the tomatoes, stock and sweet potato, bring to the boil and simmer for 20 minutes, until the sweet potato is tender but still holding its shape.

4. 4

   Stir in both cans of beans and the sweet corn and cook for 10 minutes more. Take the pot off the heat, stir in the chocolate until it melts, then the lime juice, the coriander and the rest of the salt.