A staple on our dinner menu is this bean laden chilli which gets its dark heat from a good dollop of chipotle chilli paste which you can find in most good food stores these days and cocoa powder.
Serves 6 
1h 30min 3 tbsp olive oil
1 large onion, finely chopped
2 stick celery, chopped
2 cloves garlic, crushed
2 tbsp chipotle chilli paste
2 tsp sweet smoked paprika
2 tsp ground coriander
Few sprigs fresh oregano (or 1 tsp dried)
7oz pearl barley
2 x 14oz tins chopped tomatoes
2 large sweet potatoes, peeled and diced
1 x 14oz tin kidney beans, drained and rinsed
1 x 14oz tin black beans, drained and rinsed
2 tsp cocoa powder
2 tsp red wine vinegar
Sea salt and freshly ground black pepper
Serving suggestions:
Fresh coriander leaves
Dollops of soured cream or natural yoghurt
Good grating of cheddar cheese
Lime wedges
3 tbsp olive oil
1 large onion, finely chopped
2 stick celery, chopped
2 cloves garlic, crushed
2 tbsp chipotle chilli paste
2 tsp sweet smoked paprika
2 tsp ground coriander
Few sprigs fresh oregano (or 1 tsp dried)
200g pearl barley
2 x 400g tins chopped tomatoes
2 large sweet potatoes, peeled and diced
1 x 400g tin kidney beans, drained and rinsed
1 x 400g tin black beans, drained and rinsed
2 tsp cocoa powder
2 tsp red wine vinegar
Sea salt and freshly ground black pepper
Serving suggestions:
Fresh coriander leaves
Dollops of soured cream or natural yoghurt
Good grating of cheddar cheese
Lime wedges
