n n Prep your veggies. Dice the capsicum, tomato and onion. Grate the carrot and zucchini and have all the beans rinsed and drained (minus the mexe beans because they are flavoured)n n When all prepped – in your largest pot/pan over a medium to high heat, fry the onions with some olive oil for 4-5 minutes or until browned. Add the diced tomatoes and stew for a further 2-3 minutes or until they soften. n n Once the tomatoes soften, add the capcisum, zucchini, carrot, beans and tins of diced tomatoes. Season with your spice mix and mix it all thoroughly to combine. Add the dollop of butter (nuttalex) and stir in. n n Let the chilli simmer on a medium heat, stirring every 5 minutes for 30 minutes to allow the flavours to combine and the vegetables to cook. n n Once the chilli has simmered for 30 minutes, taste and season if required. Remove from heat, serve and garnish with a dollop of greek yoghurt/sour cream and shallots. nn