Everyone has a chilli recipe. This one has a real kick, with a deep smoky flavour from the chipotle in adobo sauce (which can be bought from supermarkets in the Mexican section). The chilli freezes well, so you might want to save a little so that you can make huevos rancheros for breakfast.
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
- In a large pan gently fry the onions in the oil. After five minutes add the garlic and spices and cook for 2 minutes.
- Add all of the remaining ingredients other than the jalapeno chillies and chocolate. Allow to simmer for 20 minutes.
- Just before serving add the jalapenos.
- 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.
- Serve your chilli with rice or jacket potatoes and guacamole, sour cream and salsa.
