Sunday, June 28, 2020

Chilli recipe 🌶

Chilli  (Vegan-if-you-want-it-to-be)
by Beth

Many thanks to Beth for sharing this recipe and pairing it with my Vieilles Vignes Carignan 


1 large onion
2 cloves of garlic
3 large tomatoes 
2 Veggie (or beef) stock cubes in 600ml boiled water
(Chilli spice mix - mine has 2tbs of oregano, 1tbs of smoked paprika, garlic power, onion powder, 1tsp of cumin, ground coriander with chilli flakes to taste. This is a really personal thing and I am sure that lots of you have your own favourite blend)
4 mushrooms
1 red pepper 
100g lentils (300g pork or  beef mince if you want this to be meaty)
1 tin sweetcorn 
1 tin red kidney beans  
2 bay leaves
And the not-so-secret magic ingredient - 25g dark chocolate 

For serving (adapt according to taste) 
Chopped avocado 
Sour cream
Grated cheddar 
Chopped coriander leaves
Fresh chopped red chilli 
Rice cooked al dente 


Finely chop the onion and garlic 
Fry gently in some olive oil
When soft chop and add the tomatoes 
Add half the stock and simmer on a low heat until the tomatoes are soft (depending on how you like your texture you can mash the mix to moosh the tomatoes) 
Fry the mushrooms and the red pepper 
Add to the tomato and stock base 
If you are adding the meat then fry separately and add to the base.  If you are using the lentils add them at this stage 
Add the sweetcorn and the beans 
Add 2 bay leaves and the spice mix
Simmer for at least 30 mins to cook the beans/lentils etc on a low heat with a lid 
When it’s finished add 1 tsp of ancho chilli paste (I get mine from M&S but you can use an ancho chilli too) 

Best if made the day before and left in the fridge for the flavours to really develop 

Serving suggestions
Grated cheese 
Sour cream 
Avocado topping (I chopped a handful of coriander, half a large red chilli, juice of half and lemon and a whole, small, chopped avocado) 

Bon appetit!!