Pinto Bean Chilli - River Cottage

Ingredients

• 2 tablespoons olive, sunflower or rapeseed oil
• 3 onions, chopped
• 2–3 green chillies, to taste, de-seeded and finely chopped
• 2 garlic cloves, finely chopped
• 2 teaspoons ground cumin
• 1 teaspoon cayenne pepper
• ¼ teaspoon allspice
• 2 courgettes, cut into 1cm dice
• 1 red pepper, cored, deseeded and cut into 1cm dice
• 2 tablespoons tomato purée
• 400g tin plum tomatoes,roughly chopped, any stalky ends and skin removed
• 400g tin pinto beans, drained and rinsed
• 100ml red wine
• A good handful of parsley, finely chopped
• A good handful of coriander, finely chopped, plus extra to serve
• A handful of oregano, finely chopped
• Sea salt and freshly ground black pepper
• Lemony guacamole
• Shredded lettuce
• Soured cream (optional)
• Grated Cheddar (optional)