You know that smell when you sautee crushed garlic in a pool of butter?


Right there.

That is what makes me happy.

This blog is my way of continuing that inspiration.

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Killer Chipotle Chili

Killer Chipotle Chili


Spring is here in Wellington, which usually means more rain, more wind, and the occasional stunning day.

For those not-so-stunning days, this killer chipotle chili recipe is the perfect combination of rich, smokey, and spicy beans, topped with the bright vibrancy of avocados, lime, and spring onions.

These beans freeze amazingly well for easy midweek meals. I usually make a double batch at a time, portion into snap lock bags, and freeze. Stuff the beans into burritos, serve over nachos, layer into quesadillas, or simply over rice with all the trimmings. 

The recipe below calls for canned beans for convenience and time, but you could equally make with dried beans if you have them on hand; just soak the beans overnight, add them into the recipe as below, and let them cook with the lid on for 2 1/2 hours or until tender, before adding the lentils.

Killer Chipotle Chili

Serves 4-6

  • 2 onions, diced
  • 1T oil
  • 4 cloves garlic
  • 1T cumin seeds
  • 1T dried oregano
  • 2 cans chopped tomatoes
  • 1 can of red kidney beans, rinsed
  • 1 can butterbeans, white beans, or cannellini beans, rinsed
  • 1 can blackbeans, rinsed
  • 1/2 cup green puy lentils, rinsed
  • 1L vegetable stock
  • 4 chipotle peppers in adobo sauce (you can find these canned in the international aisle of your supermarket)
  • 1T apple cider vinegar
  • Salt and pepper to taste
  • Trimmings to serve - spring onion, coriander, vegan sour cream, avocado, nacho chips

Heat the oil on a medium-low heat in a large dutch oven or casserole dish. Add the onions and a good pinch of salt, and cook slowly for 15 minutes or until they start to caramelise around the edges.

Once caramelised, add the garlic, cumin seeds, and dried oregano and cook for a further minute or so, or until fragrant.

Add the tomatoes, beans, and lentils to the pan. Top with vegetable stock, stir to combine, and bring to a boil. Simmer with the lid off for 40 minutes or until the lentils are tender. If the chili starts to look a little dry, top up with a little more water.

Once the lentils are tender, serve into bowls and top with whatever trimmings you prefer.

Best savoured on a cold night with the sound of rain pelting your windows.
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