Finely chop the garlic, onion, mushrooms and capsicums.

Fill a large pot with 2 L water. Score the tomatoes with a cross at the smooth end. Allow to come to a boil and drop the tomatoes. Once this comes to a simmer, turn off flame and cover for 2 minutes.

Fish out the tomatoes and place them in tap/cold water, until cool enough to handle. Peel off skins and chop to a medium dice, seeds included.

Heat the oil in a large wok. Saute the garlic for 30 seconds, before adding the onions, capsicums and mushrooms. On a medium flame, let these cook for 7-10 minutes with a pinch of salt added towards the end.

Once the vegetables are nearly done, add the chopped blanched tomatoes, cooked black eyed peas, chopped chipotle / chillies and spice powders along with a tsp (or as per taste) of salt. Add 1/2-1 cup of water, cover with a lid and let it simmer for 15 minutes.

Check for spiciness and salt, adjust the taste according to your preference and remove into a serving bowl. This chilli should be quite dried out if using as a pizza topping or else the base will get soggy. If serving with tortillas or rice, you can leave some amount of liquid in the chili.

You can use black beans, kidney beans or any other beans instead of black eyed peas.

For Pizza: Preheat oven to 200C. Spread the chilli over the base. Top with grated cheese and bake for 5-7 minutes, till cheese melts.