Veggie Chilli

Ladled over nachos, tacos, enchiladas, burritos or served on rice.

This is made with tomatoes, black beans, dark chocolate, chillies and spices to create the deep soulful flavours that will have you reaching for seconds!

What You'll Need: Makes 6-8 portions

2 to 3 handfuls of mushrooms finely chopped or roughly blitzed in a food processor

2 red onions or 3 shallots finely chopped (roughly blitzed)

4-5 garlic cloves chopped /grated (roughly blitzed)

1/2 or 1 whole chilli ( depending on how spicy to like it)

2 jars /tins of black beans drained and rinsed (you can use kidney beans or a mixture)

2 x 400g tinned tomatoes

2 tbsp tomato puree

1 tbsp / good splash of Tamari

1 tbsp balsamic or red wine vinegar

1 glass of tap water

A couple of chunks of dark chocolate

1 tbsp maple syrup

1 tbsp olive oil

Spice Mix

1/2 tsp chilli powder

1/2 tsp cinnamon powder

1 tsp ground cumin

1 1/2 tsp paprika ( smoked of you have it )

1 tsp oregano

3 bay leaves

salt and pepper to season

(mix your spices together)

Let's Cook

Pre heat your oven to 180 degrees.

1- In a deep pan or oven proof casserole dish add your olive oil and over a medium heat gently fry off your mushrooms until soft. Remove them and pop these aside for later.

2 - In the same pan add your onions and garlic cooking them gently until soft.

3 - Add your spice mix and black beans stirring together

4 - Add your tomato puree, tinned tomatoes, tamari, vinegar and water mixing all together.

5 - Allow this to simmer letting the liquid reduce slightly.

6 - Lastly add your cooked mushrooms, chocolate and maple syrup.

7 - Give this a good stir, cover with a lid and pop in the oven.

8 - I love cooking this chilli in the oven, this lets it get darker and deeper in flavour.

Let the oven do its work and cook for 1hr at 180. Check half way through giving it a stir.

Nachos, taco shells, burritos, potato skins… the list is endless. What’s your favourite way to enjoy a chilli?