Pinto chili with… whatever else you’ve got!

The perfect home for those lingering random veggies in the fridge, adapted from a Hugh Fearnley-Whittingstall classic

Serves 4-6

3 red onions, chopped
2-3 green or red chilis, deseeded - or not, depending on how hot you like it....
2 cloves of garlic, crushed
1/2 tsp allspice
2 tsp ground cumin
Vegetables: peppers, roasted pumpkin, courgette, mushrooms (fry before adding), cabbage, carrots... whatever you have and as much as you want!
3 tbs tomato puree
1 tin of chopped tomatoes
250g (dry weight) slow-cooked pinto beans
100ml red wine
Parsley
Salt and pepper

1. Slowly sweat the onions in oil: take your time, stop before they turn brown

2. Add chili, garlic, cumin and allspice, combine well

3. Add veggies, (except mushrooms; if using, add those at the end), tomato puree, tomatoes, cooked beans, wine, salt, parsley (save some to add when serving). Simmer for 20-30 minutes until vegetables are tender

4. Adjust seasoning

Serve with (leftover) potatoes, white rice or crusty bread and butter, plus whatever takes your fancy:

Sour cream
Cheese
Guacamole
Hot sauce
Salad

Recipe by Marianne Landzettel, adapted from Hugh Fearnley-Whittingstall’s River Cottage Veg Every Day