• Kidney beans - I use tinned kidney beans for convenience. Drain and rinse the kidney beans before using to remove the salt. You can substitute with black beans if you prefer.
• Tinned tomatoes - chopped tomatoes, or if you prefer to use plum tomatoes break them up with a spoon before adding to the chilli in the pan.
• Concentrated tomato paste (in Australia) - known as tomato puree if you are in the UK. This adds extra depth of flavour, depth of colour and richness to the chili.
• Green pepper - green bell pepper or capsicum. You can use a red pepper if you prefer.
• Onion - either a brown onion or red onion.
• Sweetcorn - use tinned, frozen or fresh corn.
• Spice mix - smoked paprika, ground cumin, ground coriander, cayenne pepper, cinnamon stick or use ¼ teaspoon ground cinnamon, bay leaf.
• Dark chocolate -a small amount of 70% dark chocolate adds a touch of richness. Use a dark chocolate such as Lindt dark chocolate, not milk chocolate as it is too sweet! Instead or leave it out.
• Water - you can use vegetable stock if you prefer, but I find that rinsing the tin / can of tomatoes with water not only gets every last bit of tomato from it but with the spices, stock is really not needed.

Serving Ideas