I love this chilli recipe, it’s simple but super tasty and it keeps well in the fridge. It also freezes really well so I usually make a huge batch and freeze most of it. It’s so versatile too, you can serve it with rice, or spooned onto jacket potatoes, or have it inside burritos, or over the top of nachos.
This will make 10-12 servings, adjust the amounts if you want to make less;
- Two large peppers, diced
- Two onions, diced
- Five large cloves of garlic, minced
- 75g/2.5oz of soya mince/textured vegetable protein (or 300g meat free mince)
- Two 400g/14oz tins of chopped tomatoes
- Four tablespoons of tomato puree
- A mixture of beans, I used three 400g/14oz tins consisting of kidney beans, chick peas, cannellini beans, flageolet beans and adzuki beans
- 200ml/7fl.oz vegetable stock
- 200ml/7fl.oz red wine
- Two tablespoons of each of the following; coriander, cumin, smoked paprika and oregano
- One tablespoon of cayenne pepper, more if you like a hotter chilli
- One tablespoon of soy sauce
- Three tablespoons of plain flour
Firstly prep the vegetables and heat a little oil in a large pot over medium heat, I used a large stock pot. Add the garlic and fry for a minute, then add the onions and cook for about five minutes until soft.
Then add the peppers and continue frying for another five minutes or so, until they soften a little.
Now you can add the herbs, spices and the flour and continue cooking for another couple of minutes.
At this point you can deglaze the pot by adding the red wine and giving it a good stir. Also add in the tomato puree and mix through.
Then add the tomatoes and vegetable stock. You can also start rehydrating the soya mince by pouring over about 160ml/5.5fl.oz freshly boiled water and covering. Leave this to absorb for about five minutes.
After around five minutes the soya mince should have absorbed all the water, now you can stir in the soy sauce. Once you’ve mixed that in, you can add the mince to the rest of the chilli.
To give the chilli a richer consistency I removed about 500ml/17fl.oz of it and blended it well before stirring it through the rest of the chilli. Allow the chilli to continue cooking for about 30 minutes, stirring occasionally, so the sauce thickens.
After about half and hour give the beans a good rinse and stir them through the chilli. Allow the beans to heat through for about ten minutes and then you’re ready to serve.
This chilli tastes even better when left in the fridge overnight as the flavours really come together and marry well.
Bye for now 🙂