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
Ingredients
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
Method
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!!
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