I love chilli – without the carne is better all over. For me taste takes priority over everything, except for the nutritional value, and the fact that meat is not used in my recipes. This is satisfying to the palette, it is delicious, nutritious and so very full of flavour. Serve with my sour and mint cream and my green pepper proud corn bread (see separate recipe post for this)
Serves 3-4 portions
- olive oil
- 400g of crushed tomatoes
- 1 large onion finely chopped
- 5 garlic cloves chopped
- 2 cups of veggie mince (either vegan burgers crushed, soya mince or any other vegan mince – I use Linda McCartney veggiemince myself)
- 1 tin of red kidney beans (240g drained and washed)
- 1 tsp sweet paprika
- ½ tsp chilli powder
- 2 tbsp tomato puree
- ½ a green pepper finely chopped
- 1 tsp brown sugar
- ½ tsp dried oregano
- ½ tsp coriander seeds (optional)
- salt & pepper to taste
- ¼ cup of water
Pour some oil in a non stick frying pan, then fry the onion and garlic, but don’t allow it to stick or burn – a minute or two should do the trick. Next add the vegan mince (frozen or otherwise), mix it around a little until it thaws into the pan, and remember to stir at the same time. Now add the tomato puree, continue to mix and add the spices and herbs. Mix again, and cover for half a minute on a low heat at this point.
Now add the rest of the ingredients, except the green peppers and cover. Allow to cook on a low flame for around 45 minutes or so. Finally add the green peppers and a little water and continue to cook for a few more minutes. The green peppers will cook in the heat of the mixture as they are very finely chopped, and we want a little crunch for the texture here. Enjoy !
SOURED MINT CREAM – INGREDIENTS & METHOD
- ½ cup soya cream (I use Provamel)
- ½ cup vegan plain yogurt
- 1 tbsp finely chopped fresh mint, or 2 tsp dried mint
- 1 tbsp freshly squeezed lemon juice
- a few drops of extra virgin olive oil (optional)
- a little lemon zest – if you dare
- salt and pepper to taste
Using a fork, mix the ingredients above in a small glass bowl, and spoon over the chilli – or any other dish that calls for sour cream (it also works well on jacket potatoes).
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