I had a proper cooking for the freezer day last week with the slow cooker and a large pot on the oven on the go, it seems mad not to make two chillies, one for us ( we always eat a veggie one now ) and a vegan one for Sam. Honestly no difference except I whack a pack of Quorn mince into ours.
Ingredients
1 500gm Pack Quorn Mince
2 Large Onions - chopped
4 Cloves Garlic - finely chopped
2 Sticks Celery - chopped small
2 Large Carrots - chopped small
Large pack of any mushrooms - roughly chopped
4 Birds Eye Chillies - finely chopped
1 Teaspoon ground Cumin
1/2 Teaspoon sweet Paprika
50gms Dark Chocolate
2 Bay Leaves
1 Cinnamon Stick
1 x 400gm Tin Tomatoes
Half a tube Tomato Puree
2 Tins Kidney Beans drained and rinsed
1 Vegetable Stock cube / pot
Good Splash Lea and Perrins / Hendersons sauce
2 Tablespoons Olive oil
Salt and Pepper
I know it seems like a lot of ingredients but it all adds to a really great rounded taste.
Heat the oil in a large lidded flameproof pan and add onions, leave to cook gently for about 5-10 minutes and then add all the other vegetables.
Leave to cook through for about 10 minutes and then add the quorn, spices and sauces, chocolate and stock, add enough water to just cover barely, place on the lid, turn it down and leave it to bubble away for a good hour if not two to really become unctious. If it's too watery at this stage leave off the lid to reduce.
Add the beans about half an hour before serving and check the seasoning, I added a good splash of hot sauce at this stage as we like it hot.
Shame that quorn is no longer vegan - however - honestly - the vegan version of this was actually a little tastier, most likely as the quorn kind of watered it down.
We had ours served with rice and soured cream - lovely
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