Chili non carne
Serves: 6
Ingredients
- 3-4 tbsp olive oil
- 1-2 tsp butter
- 2 white onions, finely chopped
- 1 stick celery, finely chopped
- 4 cloves garlic, finely chopped
- 2 red bell peppers, sliced
- 3 dried red chilies, de-seeded and finely chopped
- 1 heaped tsp each of ground cumin, smoked paprika, red bell pepper flakes
- 8 ripe red tomatoes, halved
- 1 tbsp tomato purée
- 400g tin red kidney beans, drained
- 675g Hooba mince
- 400ml vegan stock
- 2 tbsp balsamic vinegar
- 400g can chopped tomatoes
- 1 sweet red romano pepper or 4 small red chilies
- cornflour to thicken, if necessary
- ½ bunch fresh coriander, chopped
- To serve: 1 lime, in wedges
- crème fraîche, boiled rice,
- slices of avocado
Method
- Fry the onion, celery, garlic, peppers, chilies and dried spices in butter and oil until softened. Remove with a slotted spoon and put in a large heavy-bottomed saucepan.
- Add the tomatoes and tomato purée to the same frying pan and cook gently, stirring, over a low heat until softened, then add to the pan with the onion mix.
- Add the mince to the frying pan and cook in the remaining fat for about 10 mins. Add the mince to the saucepan, gently stir in the beans and pour over the stock, balsamic vinegar and canned tomatoes. The liquid should cover the ingredients. If it does not, add some more stock. Cover with a tight-fitting lid, and cook over a low heat for 35 mins, stirring once or twice.
- This chili is topped with either grilled romano pepper or a grilled whole red chili per bowl. For the pepper, around 20 mins into cooking time, turn on the grill, de-seed and slice into 4 thick or 8 thin pieces lengthwise, place flesh side up and rub with olive oil and smoked paprika, turn over and repeat on the skin side, put in the grill pan skin side up under a medium heat and grill until soft and beginning to blacken. Keep warm until the chili is cooked and place over the top when you serve. If you’d rather serve whole chilies, simply rub with a little oil and grill for
- mins before serving as a garnish.
- After 30 mins, check the chili and season if necessary. Add a little more stock if it is too thick, or if it is too thin, thicken with a little cornflour mixed with a little water.
- When it is done, turn into serving bowls with rice. Lay slices of grilled romano pepper (or grilled whole red chili) and avocado on top, sprinkle with fresh coriander and serve with a wedge of lime on the side and dollop of crème fraîche.
