A flavour-bursting recipe from Joe Wicks to warm up your days

Serves 1

You will need

• 1 tbsp coconut oil

• ½ small red onion, finely diced

• ½ yellow pepper, de-seeded, finely diced

• ½ courgette, finely diced

• 3 tsp Cajun spice mix

• ½tsp ground cumin

• ¼tsp ground cinnamon

• ½ x 400g tin of chopped tomatoes

• 4 tbsp tomato puree

• 75ml vegetable stock

• 1 x 400g tin of mixed pulses and beans in water, drained

• Salt and pepper

• 1 tbsp soured cream (for non-vegans — vegans swap for a dairy-free version)

 For the guacamole   

• 1 avocado, de-stoned, cut into 1cm dice

• 1 shallot, finely diced

• 1 clove garlic, crushed

• 1 ripe plum tomato, finely chopped

• Juice of 1 large lime

• Small handful of chopped coriander (leaves and stalks), plus extra for garnish

1. Melt the oil in a wide non-stick frying pan over a high heat. Add the onion, pepper, courgette, Cajun spice mix, cumin and cinnamon and stir-fry for 2–3 minutes.

2. Add the tomatoes, puree, stock and the tin of mixed pulses and beans and bring to the boil. Cook over a medium to high heat for 6–8 minutes, or until thickened. Season well and remove from the heat.

3. Meanwhile, make the guacamole by mixing all the ingredients in a bowl. Season well.

4. Spoon the chilli into a wide bowl and top with the soured cream. Serve with the guacamole, topped with extra coriander.

Read more: Joe Wicks — The Big Interview