Last night I cooked a chilli for Marc’s birthday – at his request! This chilli is pretty fool-proof. It improves with time so you can make it way ahead of when your guests arrive – you can even leave it overnight in a cool place. I made it in the afternoon and we heated it up when we came home from seeing friends in the pub. Marc was very sweet and said he thinks I’ve cracked it! My recipe is very easy, as usual, I don’t really measure anything but I’ll try and give as much info as I can. This recipe will make enough chilli for six, you can freeze the leftovers.
- 1 large onion, chopped
- Dash of olive oil (chilli-infused if you have it)
- 1 red pepper, chopped
- ½ a green pepper, chopped
- 1 red chilli, finely chopped
- 1 large or 2 medium garlic cloves, chrushed
- 1 small packet button mushrooms, halved
- 1 packet of frozen veggie soya mince (either of the previous Mrs McCartney’s brands are good: Linda McCartney’s or Redwood’s)
- 1 tablespoon chipotle sauce (or 1 tsp smoked paprika and ½ teaspoon chilli powder)
- Big splosh of red wine
- 1 can chopped tomatoes
- 1 can kidney beans in chilli sauce
Put a large pan on a medium heat and begin to fry the onion in the chilli olive oil. While it is frying chop the peppers, chilli and garlic and add them to the pan followed by the mushrooms. When the vegetables are beginning to colour, add the veggie mince and stir to prevent sticking. When it starts to catch on the bottom of the pan, make a well in the middle and add the chipotle sauce and pour in the wine. Keep stirring until the wine has been totally absorbed then add the tomatoes. Cook on a low heat for 20 minutes until most of the liquid has been absorbed then add the chilli beans. Cook for a further five minutes or so then turn off the heat. When you are ready to eat the chilli, reheat it thoroughly and serve with Mexican rice or smokey potato wedges, red onion and rocket salad, vegan mayo and olives.