Good base recipe, and very forgiving. Why do I say that? Because I suddenly found that I didn't have passata or tomato paste--just canned tomatoes (was a language issue). And my black beans (used black, kidney, and white beans) were frozen but too long so had lots of ice. Everything was very watery, so I added a few handfuls of penne pasta and then simmered it down. Thick, well spiced, delicious chili resulted. Phew!
