Instructions

At the barbecue:

• Soak the wood chips in water for at least 30 minutes. Prepare the grill for grilling/direct cooking over medium heat (180–230°C/350–450°F).
• Brush the courgettes and the mushrooms on both sides with oil. Grill the courgettes, mushrooms, corn cobs and peppers over grilling/direct medium heat, with the lid closed, turning as needed. The courgettes will take 4–6 minutes, the mushrooms 6–8 minutes, the corn about 8 minutes and the peppers 10–12 minutes. Remove from the grill as they are done. Put the peppers in a bowl and cover with clingfilm to trap the steam. Let stand for about 10 minutes.
  Brush the courgettes and the mushrooms on both sides with oil. Grill the courgettes, mushrooms, corn cobs and peppers over grilling/medium heat, with the lid closed, turning as needed. The courgettes will take 4–6 minutes, the mushrooms 6–8 minutes, the corn about 8 minutes and the peppers 10–12 minutes. Remove from the grill as they are done. Put the peppers in a bowl and cover with clingfilm to trap the steam. Let stand for about 10 minutes.
• Peel away and discard the charred skin from the peppers. Cut off and discard the stems and seeds. Cut the peppers, courgettes and mushrooms into 1-cm/½-inch dice. Cut the corn kernels off the cobs.
• Warm 2 tablespoons oil in a large cast-iron casserole over grilling/direct medium heat. Add the onion, garlic and jalapeño and cook for about 3 minutes, with the lid closed, until the onion is softened. Stir in the paprika, cumin and chilli powder. Add the canned tomatoes and juice, the tomato-vegetable juice, courgettes, mushrooms, corn and peppers.
  Warm 2 tablespoons oil in a large cast-iron casserole over grilling/medium heat. Add the onion, garlic and jalapeño and cook for about 3 minutes, with the lid closed, until the onion is softened. Stir in the paprika, cumin and chilli powder. Add the canned tomatoes and juice, the tomato-vegetable juice, courgettes, mushrooms, corn and peppers.
• Drain and add the wood chips to the charcoal or to the smoker box of a gas grill.
• Simmer the chilli for about 30 minutes, uncovered, with the lid closed, until the juices are thickened, stirring occasionally. If it is cooking too quickly, move over roasting/indirect heat. During the last 5 minutes, stir in the beans and season. Serve warm, topped with cheese.

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