Chili sin carne
This is such a classic, and everyone has their own version. This is my take, it is rich, smokey and filling. Real comfort food, and so easy to put together. I like using Morrison's vegan mince for this recipe, but it goes equally well with mushrooms if you want to keep it
INGREDIENTS
serves 3 people
1 medium onion
2 garlic cloves
1 yellow or red pepper, diced
1 tbsp fresh coriander stalks, chopped
2 tbsp fresh coriander leaves, chopped
1 tsp smoked paprika
1/8 tsp cayenne pepper (or to taste)
1 small fresh chili pepper (or to taste)
1 tbsp ground cumin
1 tbsp dried oregano
1 tbsp oil ( I use rice or evo)
350 g fresh tomatoes or 1 can chopped tomatoes
3/4 cup soy mince (I used the one from Morrison’s frozen
section). If using mushrooms, finely chop 200 g of mushrooms of your choice, I like chestnut best.
1+1/2 cup cooked black or kidney beans
1 tbsp tomato concentrate
2/3 tbsp coconut yogurt (to serve)
METHOD
1 1.
Start by finely dicing the onions and
garlic. Heat up a pan and slowly fry them in the oil, for 5 minutes.
2 2.
Add the cumin, chili, paprika and the
coriander stalks. The soy mince and the pepper and cook for another 5 minutes,
until the pepper starts to soften.
3 3.
Add the chopped tomatoes, the tomato
paste, oregano and some water if needed.
4 4.
Add the beans, cover and and cook for 20
minutes or until you reach your preferred consistency.
5. Add a dollop of soy coconut yogurt and serve with your choice of rice, jacket potato or home baked wedges, and a side of guacamole and for the full decadent experience.Enjoy!