Vegetarian Texas Chilli

1/4 cup olive oil
1 red onion, diced
1 red capsicum, deseeded and diced
4 garlic cloves, crushed
1 green jalapeno
1 tbs sweet paprika
2 tsp ground cumin seeds
tiny pinch of chipotle seasoning
1/2 tsp mexican chilli powder
2 tsp dried oregano
4 dried bay leaves
1 beef stock cube
1/3 cup polenta
400g canned crushed tomatoes
700g passata
420g can red kidney beans, rinsed and drained
420g can black beans, rinsed and drained

Heat oil in a large frying pan over medium heat. Add onion and capsicum and cook for 4 minutes.

Add garlic, chilli, spices, oregano, bay leaves, stock cube and polenta. Cook, stirring constantly, for 2 minutes or until slightly darkened and aromatic.

Add tomatoes, passata, kidney beans, black beans and 2 cups of water. Bring to the boil, then reduce heat to low. Cover and Simmer, stirring occasionally to prevent sticking, for 45 minutes or until reduced slightly.

Try this served in a warmed tortilla with sour cream, guacamole and grated cheddar cheese.

You can add minced beef to this if catering for meat eaters.