Spicy bean and potato chilli

Instructions

1 Heat the oil in a shallow flameproof casserole dish. Add the onion, carrot and garlic and cook over a medium heat for 3 min or until softened. Add the cumin, paprika, chilli powder and oregano and cook for a further 1 min. Stir in the passata, tomato paste and stock and season with black pepper. Simmer gently for 10 min, stirring occasionally.

2 Add the kidney beans, potatoes and capsicums and bring to the boil, then simmer for 12–15 min until the sauce has thickened and the potatoes are tender. Remove from the heat.

3 Preheat the grill to medium-high. Arrange the baguette slices on top of the chilli and scatter with the grated cheddar. Put the casserole dish under the grill and cook until the cheese is bubbling and golden.