By Bruno Loubet of the Grain Store

I always aim to give vegetables equal billing to meat and fish - this hearty chilli con veggies is a perfect dish for sneaking more veg into your dinner.

Ingredients (Serves 8)

  • 2 tbsp cumin seeds
  • 2 tbsp coriander seeds
  • 1 large onion, sliced
  • 1 fennel bulb, sliced
  • 2 red peppers, seeds removed and sliced
  • 100g tinned piquillo pepper, sliced
  • 250g button or chestnut mushrooms, sliced
  • 2 carrots, sliced
  • 2 celery sticks, sliced
  • 6 garlic cloves, sliced
  • 100ml olive oil
  • 5 thyme sprigs
  • 2 bay leaves
  • 1 tbps fresh oregano
  • 1 tbsp sweet smoked paprika
  • 2 tsbp chipotle paste
  • 6 tbsp HP Sauce
  • 4 tbsp Worcestershire Sauce
  • 1kg diced tinned tomatoes
  • 800g tinned cooked red kidney beans
  • t tsp sugar 
  • salt & pepper to taste
  • 1 lemon
  • 1 handful fresh coriander, roughly chopped


  1. In a dry frying pan, heat up the cumin seeds for a couple of minutes to release their oils. Remove and repeat this with the coriander seeds. Grind them into a fine powder with a pestle and mortar or a spice/coffee grinder.
  2. Place all the sliced vegetables and garlic in a food processor, a few at a time and whizz until finely chopped.
  3. Heat olive oil in a large pot and then cook the chopped vegetables until they start to soften.
  4. Add the thyme, bay leaves, oregano, paprika, chipotle, cumin, coriander and mix well. Leave to
  5. stew for 3 to 4 minutes then add the HP sauce, Worcestershire sauce, diced tomatoes, red kidney beans, sugar, salt and pepper.
  6. Bring to the boil then lower the heat to a simmer and leave to cook with a lid on for 1 1⁄2 hours, stirring the pot from time to time. Check seasoning and adjust according to taste
  7. Just before you serve, stir in the lemon juice and fresh coriander. Serve with brown rice and if you like, some sour cream.

Photo by Jonathan Lovekin.