1 tbsp olive oil
3 onions, chopped
2-3 green chilies, to taste, deseeded and finely chopped
2 garlic cloves, finely chopped
2 tsp ground cumin
1/2 tsp Aleppo chili flakes
1/4 tsp allspice
2 zucchini, chopped into 1-cm dice
1 red pepper, cored, deseeded and cut into 1-cm dice
2 tbsp tomato paste
14 oz canned plum tomatoes, roughly chopped (undrained)
2 cups cooked Appaloosa beans or pinto beans, drained and rinsed
1/2 cup red wine
1 cup vegetable broth or water
1 tsp dried Mexican oregano
A good handful of cilantro, finely chopped, plus extra to serve
Sea salt and freshly ground black pepper, to taste
juice of 1/2 lemon
handful cilantro, chopped
1. In a large saucepan over medium-low heat, heat the oil. Add the onions and saute, stirring occasionally, until the onions are very soft, around 10 minutes. Add the green chiles, garlic, cumin, Aleppo chile flakes, and allspice and stir to combine. Allow to toast slightly, around 30 seconds.
2. Stir in the zucchini, red pepper, coating with the spices. Add the tomato paste, canned tomatoes with its juice, cooked Appaloosa beans, red wine, cilantro and oregano. If the soups seems too thick, add 1 cup of vegetable broth or water. Season to taste.
3. Raise the heat and bring to a boil. Reduce heat, cover and gently simmer for 25-30 minutes, until the vegetables are tender and the chili is thick and saucy. Season with salt and pepper, to taste. Set aside to cool.
4. Meanwhile, create your avocado topping by mashing the avocado with the lemon juice and cilantro. If you are lazy like me, just top with the sliced avocado.
5. To serve, place chili in a bowl, top with avocado (mash), and add shredded cabbage/lettuce, sour cream, etc, as desired.