1 large red bell pepper, 1 green bell pepper and 1 yellow bell pepper chopped
200 gm or 1 packet of Paneer diced & cube
½ teaspoon salt, divided
4 cloves garlic, pressed or minced
100 gm soya mince
2 tablespoons chilli powder*
2 teaspoons ground cumin
1 ½ teaspoons smoked paprika
1 teaspoon of Cayne pepper powder
1 teaspoon dried oregano
1 large can (28 ounces) or 2 small cans (15 ounces each) diced tomatoes, with their juices
1 can (15 ounces) black beans, rinsed and drained
2 cups vegetable broth or water
1 bay leaf
2 tablespoons chopped fresh cilantro, plus more for garnishing
1 to 2 teaspoons lime juice, to taste
Garnishes: chopped cilantro, sliced avocado, tortilla chips, sour cream or crème fraîche, grated cheddar cheese, etc.
Method To Prepare Mexican Chilli
In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pepper, and ¼ teaspoon salt. Stir to combine and then cook, occasionally stirring, until the vegetables are tender and the onion is translucent about 7 to 10 minutes.
Soak diced Paneer cubes in water for 10 minutes and then squeeze the excess water out and add to the pan. Add the garlic, chilli powder, cumin, smoked paprika and oregano. Cook until fragrant while stirring constantly, about 1 minute.
Add the diced tomatoes and their juices, the drained black beans, vegetable broth and bay leaf. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes. Remove the chilli from heat.
Add the chopped cilantro, stir to blend, and then mix in the vinegar, to taste. Add salt to taste, too—I add ¼a teaspoon more at this point. Divide the mixture into individual bowls and serve with garnishes of your choice. This chilli will keep well in the refrigerator for about 4 days (I haven’t tried, but I bet it would freeze well, too).