Serves 4

Ingredients

• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• Half a green pepper, deseeded and chopped
• Half a red pepper, deseeded and chopped
• 1 stick celery, chopped
• 2 cloves garlic, peeled and crushed
• 450g/1lb tinned tomatoes
• Good pinch dried oregano
• Half a teaspoon cumin
• 2 teaspoons chilli powder
• Half a teaspoon freshly ground black pepper
• 225g/8oz can kidney beans, drained
• 225g/8oz can cannellini beans, drained
• 225g/8oz can black beans, drained
• 1 fresh chilli, deseeded and finely chopped
• 140g/5oz frozen sweetcorn (optional)
• Salt to taste
• Sour cream and chopped chives to serve

Instructions

1. Heat the oil in a large saucepan. Add the onion, peppers, celery and garlic and cook until tender.
2. Add the tomatoes, oregano, cumin, chilli powder and black pepper. Heat to simmering point and cook gently for 15 minutes.
3. Add the beans and fresh chilli and simmer for a further 15 minutes.
4. Add the corn (if using) and cook for 5 to 10 minutes until tender.
5. Add salt to taste.
6. Serve with a bowl of sour cream mixed with chopped chives.

Wine recommendation:
Argento Malbec 2001

Specific conditions: 
Loss of taste and smell

Nutritional information (approximate values per portion)
Energy: 290 kcal; Protein: 17g; Fat: 5g (of which saturates: 0.6g); Carbohydrate: 48g; Fibre: 11g.