I made some chilli tonight as it's Graham's favourite and we hadn't it for quite a while!
I like chilli with rice and Graham likes chilli with mashed potatoes, so we compromised and had some chilli on flour tortillas. I heated the tortillas for about 20 secs in the microwave, then spread with sour cream, heaped on some salad leaves, added chilli and then grated a mature cheddar cheese over the top. You could also use dairy free yoghurt instead of sour cream and dairy free cheddar. We like Violife.
Then carefully rolled the tortillas into parcels. Yum!
1 tbsp olive oil
I onion, cut in half and sliced into half moons
2 red chillis, sliced finely, keep seeds in for heat
500g mushrooms, sliced
454g frozen Soya Mince
3 cans Chopped Tomatoes
2 cans Kidney Beans, rinsed
1 can of green lentils or cannellini beans
1 tube tomato puree
1/2 pint vegetable stock
1 glass red wine
4 tbsp Green & Blacks Cocoa
- Fry off the onions and chilli peppers in the olive oil, add the mushrooms and cook down.
- Empty in the Soya Mince and mix well.
- Pour in 1/2 pint vegetable stock and cook for a couple of minutes.
- Add the chopped tomatoes and kidney beans and cook for about 30-40 minutes until the flavours have started to amalgamate.
- Add the tomato puree, wine and the cocoa and cook for a further 10 minutes. Season with salt and pepper.
As with most stews this always tastes even better the second day. I always make a large batch of this and freeze some.
Graham likes more of a kick than me, so he always has some crushed chillies at the ready to liven his meal up a bit. I like to keep some feeling in my tongue!