If you're looking for a great chilli recipe with depth of flavour, smokiness and oomph, this is it. It has a real kick, with a deep smoky flavour from the chipotle in adobo sauce (find it in the supermarket's Mexican or cook's ingredients sections). Serve the chilli with rice or jacket potatoes, and yummy guacamole and salsa on the side. To get a head start on future meals, make double and freeze half.
Vegetable Chilli
Ingredients
1 onion, finely chopped
1 tbsp olive oil
4 garlic cloves, crushed
1/4 tsp cinnamon
1/2 tsp cayenne pepper
1 tsp dried oregano
2 tbsp 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 puree
100g sundried tomato puree
100g sundried tomatoes, sliced
250g mushrooms, sliced
25ml vegan red wine
1 tsp vegan stock powder
To serve:
75g pickled jalapeno chillies, chopped
dark chocolate, optional
Method
1. Fry the onions gently in a large pan for 5 minutes, then add the garlic and spices. Cook for 2 minutes.
2. Add all of the remaining ingredients, other than the jalapeno chillies. Simmer for 20 minutes.
3. Add the jalapenos just before serving, and grate some dark chocolate over if desired. Serve with rice or over jacket potatoes, salsa and guacamole on the side.
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Recipe c/o The Vegetarian Society
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