I wanted to ramp my original chilli up a noch so i came up with this recipe. It’s not particularly hot, I’m out of my beloved adobo chilli flakes. Luckily Chris is going the the States next month and can get me some more!


  1. Fry onions, garlic and carrot for about 5 minutes, or until softened.
  2. Add the spices and dried herbs, then fry for 2 minutes
  3. Stir in the rest of beans, chickpeas, vegetables, quinoa, liquid smoke then add the stock.
  4.  Bring it to the boil, then reduce to a low heat and let it simmer for at least 1 hour, or until thickened and reduced, stirring regularly to avoid burning on the bottom.
  5. Top with soy sour cream, avocado or guacamole and serve with rice, tortillas or tacos.