1 long green chilli, membrane and seeds discarded, then diced
4 garlic cloves, crushed
1 tablespoon Mexican spice mix - or use 1 tsp ground cumin, 1 tsp ground coriander, 1 tspn sweet or smoked paprika, ½ teaspoon oregano, ½ teaspoon chilli powder
2 x 400g tins black beans, drained and rinsed
400g tin chopped tomatoes
2 stalks celery, finely chopped
3 medium carrots, finely chopped
1 cup diced pumpkin
1 litre (4 cups) vegetable stock
1 cup frozen corn
1 roasted capsicum, cut into chunks, optional
Salt
Freshly ground black pepper
To serve
Avocado, diced
Coriander leaves
Fresh lime
Instructions
Place a large pot over medium heat. When hot add some oil and the onion. Cook until soft and translucent, about 10 minutes then add the chilli, garlic, Mexican spice mix, and stir for a couple of minutes.