Vegetarian Chilli Wraps
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.
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!