Smoky Chipotle Flavoured Kidney Bean and Mushroom Chilli

Ingredients

• 1 onion, finely chopped
• 1 tbsp olive oil
• 4 cloves garlic, crushed
• ¼ tsp cinnamon
• ½ tsp cayenne pepper
• 1 tsp dried oregano
• 2 tbsp chipotle in adobo
• 50g bulgur wheat
• 2 x 400g can chopped tomatoes
• 400g can kidney beans
• 2 fresh chillies, chopped
• 75g tomato puree
• 100g sun-dried tomato puree
• 250g mushrooms, sliced
• 25ml vegan red wine
• 1 tsp vegan stock powder
• Salt and pepper, to taste
• 75g pickled jalapeno chillies
• 20g dark chocolate, grated

Method

1. In a large pan gently fry the onions in the oil. After five minutes add the garlic and spices and cook for 2 minutes.
2. Add all of the remaining ingredients other than the jalapeno chillies and chocolate. Allow to simmer for 20 minutes.
3. Just before serving add the jalapenos.
4. 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.
5. Serve your chilli with rice or jacket potatoes and guacamole, sour cream and salsa.