The Ultimate Vegan Chilli - BOSH
Oh my….you are in for the best vegan chilli of your lifetime, without a doubt, it’s EPIC!
This vegan chilli recipe is unbeatable. It’s worth the effort and it’s worth making extra, as you’ll want to eat to for days. I have learned to skip a few of the stages, but that is utter greed on my part to speed up the process, and begin the eating!
Go slow and make your own shortcuts, but learn the recipe first, and definitely make it a few times. I can taste the shortcuts I make, and they’re not always worth it! Healthy eating is HUGE in my house, and I try to practise mindful eating at every meal.
Do yourself a favour a buy yourself the BOSH cookbook, every page is a gem. Where I put a / in the recipe, it’s the same quantity needed, not instead of.
Ingredients
400g Mushrooms
Olive oil
1/4 tsp salt / black pepper
2 Red onions
4 Garlic cloves
2 Fresh red chillies
30g Fresh coriander
1 Celery stick / Red pepper
1 tbsp Tomato puree
250ml Red wine
2 tsp Soy sauce
1 tsp Balsamic vinegar
2 x 400g Tins chopped tomatoes
1 x 400g Tin kidney beans / black beans
1 1/2 tsp Maple syrup
10g Dark chocolate
Spices
1 tsp Chilli powder, Ground cumin, Smoked paprika
1/2 tsp Salt, Pepper, Dried Oregano, Ground cinnamon
1 Bay leaf
Method
Put mushrooms in a food processor and chop them finely, fry on a low heat with salt and pepper for 5 minutes, set aside.
Peel onions and garlic and mince in the food processor, chop the chillies, removing the seeds if you like less heat, remove the leaves form the coriander and chop the stalks, chop the celery and peppers quite small.
Gently fry the onions, garlic, coriander stalks and chillies for 5-10 minutes, stirring constantly, add the pepper and celery.
Add all the spice ingredients and stir to coat the vegetables, add tomato puree, stir, add the red wine, soy sauce and balsamic into the pan, turn up the heat until all the alcohol smell has gone, the liquid should have reduced somewhat too, add the tins of tomatoes, simmer for 5 minutes.
Drain the black beans and kidney beans, add to the pan, add the maple syrup, chocolate and finally the mushrooms. Let in bubble for at least 10 minutes. This chilli really is good the longer it is left, hence instructions to make a big batch!
Enjoy it the next day with nachos, guacamole and salsa!
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