Heat the oil in a saucepan over a medium-low heat, add the onions and sweat, stirring from time to time, until very soft and just starting to take on some colour. Add the chillies, garlic, cumin, cayenne and allspice and stir for a minute.
Add the courgettes and red pepper and stir to coat in the spices. Add the tomato purée, tinned tomatoes with their juice, pinto beans, red wine, parsley, coriander and oregano. Pour over 200ml water and add some salt and pepper. Simmer gently for 25–30 minutes, stirring from time to time, until the veg are all tender and everything is thick and saucy. Taste and adjust the seasoning, adding a little more salt and/or pepper if you think it needs it.
To serve, put the guacamole, shredded lettuce, soured cream and cheese, if using, into small serving bowls. Scatter more chopped coriander over the chilli and accompany with rice and/or flatbreads or tortillas and the various toppings, for everyone to help themselves.
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