1tbsp olive oil
1 large onion, finely chopped
1 garlic clove, peeled and crushed
1tbsp tomato puree
2tsp chilli powder
1 large tin chopped tomatoes
1 large tin mixed beans, drained
1 large tin kidney beans, drained and rinsed
1 large tin baked beans
1 large red pepper, cut into chunks
500ml vegetable stock
Heat oil. Fry onion over a gentle heat until soft. Add garlic and cook for a minute more.
Add tomato puree and cook through, stirring.
Then sprinkle in the spices.
Tip in chopped tomatoes and stock.
Bring to the boil, then simmer for 15 – 20 minutes.
Allow to cool and blend until smooth.
Return to the pan and add all the other ingredients.
Cook for another 15 minutes.
Can be frozen and reheated later.
Serve with some tortilla chips.
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