I was introduced to the bright, spicy, morish flavours of Mexico after I moved to Vancouver. Paul and I then travelled to Mexico and my love of this sunshine-drenched food intensified. Corn is a multi-coloured wonderland that forms the backbone of Mexican cuisine. This chowder uses the humble tin of corn to replicate some of that sunshine food. It’s perfect for freezing then popped into the oven for an easy bowl of sunshine when you’re short on time.

INGREDIENTS
Serves 2 Adults & 2 Kids (with leftovers)
1 tbsp olive oil
red onion
1 red pepper
1 yellow pepper
2 400g tins chopped tomatoes
750ml vegetable stock
2 tbsp tomato puree
3 garlic cloves
1 tbsp ground cumin
2 tsps ground coriander
2 tsps chilli powder
1/2 tsp salt
1 400g tin black beans
1 400g tin kidney beans
1 440g tin sweetcorn
small bunch coriander
(optional 1 tsp chipotle paste)

• Heat the oil in a large saucepan or Dutch oven on a medium heat. Peel and finely chop the red onion and garlic. Deseed and chop the peppers into small pieces. Add the onion to the pan and cook until soft (watch the heat so the onion doesn’t brown.) Once the onion is soft add the garlic, cumin, chilli and coriander powder and cook for 1 minute.
• Pour in the tomatoes, stock and puree then stir to combine. Add the chopped peppers and salt. Drain the corn and beans then add to the pan and stir. If you’re using the chipotle paste add that now. Cook on medium to medium/low for 30 minutes then serve and sprinkle with chopped coriander, grated cheddar and sour cream. Serve with tortilla chips for dipping.