I love chilli and have been experimenting to try and get a deep, savoury flavour…this was tonight’s attemp and if you don’t mind me saying – it was fucking delicious!!
1 onion
1 large clove garlic
Dried oregano
Vegetable oil – 1 tbsp
2 tsp hot chilli powder (adjust to taste)
1 tsp smoked pimenton
Worcestershire sauce
1 tsp tomato puree
1 tbsp mushroom ketchup
1/2 tbsp dried seaweed (optional)
2 tsp veg bouillon powder
1 tsp yeast extract
2 tins chopped tomatoes
250g TVP
4 squares dark chocolate (70% cocoa solids or above)
1/2 glass red wine
1/2 bottle dark beer – I used Blackisle Brewery Porter
Hot water – about 1/2 litre
1 tin kidney beans
Salt and Pepper
Fry onion in oil and oregano until soft and just colouring
Add chilli, garlic and pimenton and fry for a further minute
Add everything else except kidney beans
Bring to boil and simmer for 1/2 hour
Adjust seasoning and spice as required
Add more water if required
Leave to sit off the heat for an hour or so to let flavours develop…overnight would be best!
Add kidney beans and bring back to the boil -simmer for another 20 minutes
Serve with rice, nachos, guacamole or however you like!
VeganIndulgence 