This flavoursome vegetarian chilli is great for casual entertaining – just lay everything out and let people add their own toppings
Prep:10 mins
Serves 4 – 6
2 tbsp olive oil4 garlic cloves, finely chopped2 large onions, chopped3 tbsp sweet pimenton (Spanish paprika) or mild chilli powder3 tbsp ground cumin3 tbsp cider vinegar2 tbsp brown sugar2 x 400g (2 x 14oz) cans chopped tomatoes2 x 400g (2 x 14oz) cans black beans, rinsed and draineda few, or one, of the following to serve: crumbled feta cheese (or a dairy-free alternative), chopped spring onions, sliced radishes, avocado chunks, soured cream
STEP 1In a large pot, heat the olive oil and fry the garlic and onions for 5 mins until almost softened. Add the pimenton and cumin, cook for a few mins, then add the vinegar, sugar, tomatoes and some seasoning. Cook for 10 mins.STEP 2Pour in the beans and cook for another 10 mins. Serve with rice and the accompaniments of your choice in small bowls.
