Veggie chilli recipe

Everyone has their go-to chilli recipe, but we’d like to bet that this veggie chilli recipe beats the rest hands down! It has a real kick and a deep smoky flavour from the chipotle in adobo sauce (which can be bought from supermarkets in the Mexican section). Comfort food that doesn’t ruin your waistline. Serves 4.

Ingredients

1 onion, finely chopped 1tbsp olive oil

4 cloves garlic, crushed

¼tsp cinnamon

½tsp cayenne pepper 1tsp dried oregano

2tbsp chipotle in adobo sauce

50g bulgur wheat

2 tins of chopped tomatoes

1 can of kidney beans, rinsed and drained

2 fresh chillies (as hot as you like)

75g tomato purée

100g sundried tomato purée

100g sundried tomatoes, sliced

250g mushrooms, sliced

25ml vegan red wine

1tsp vegan stock powder

Salt and pepper, to taste

75g pickled jalapeño chillies, chopped

20g dark chocolate, grated

In a large pan, gently fry the onions in the oil. After five minutes add the garlic and spices and cook for 2 minutes.

Add all of the remaining ingredients (apart from the jalapeño chillies and chocolate). Allow to simmer for 20 minutes.

Just before serving add the jalapeños. When served, top with a little grated dark chocolate. This will add a slight aroma of chocolate, without making the chilli taste strongly of chocolate.

Serve your chilli with rice or jacket potatoes and guacamole, sour cream and salsa. Tip: the chilli freezes well, so you might want to save a little so that you can make huevos rancheros for breakfast.

Recipe courtesy of The Vegetarian Society Cookery School – click here for more recipes.