No, the “sin” doesn’t mean it’s decadent, although, a vegetarian version of Chili Con Carne, that features 4 of my fave winter things (chili, chocolate, wine and coffee) should rank right up there.
Thanks to Dawn Johnson from Stewardship Pemberton for this contribution to our One Pot Winter Warmers recipe collection.
by Dawn Johnson
VEGAN MEXICAN CHILI
When the weather cools down, I always find myself scouring my cookbooks and even the internet for a great chilli con carne recipe. Or in this case, Chille “sans” Carne. This one got two thumbs up from our family, and I made a massive batch (like 4 times the original amount) to throw on the freezer to just heat and serve on a cold winters day. I also added cayenne pepper to spice things up, and served over rice with cheddar, sour cream, and spring onions.
For the chilli sauce:
• 2 small onions, finely chopped
• 4 garlic cloves, minced
• 3 tsp ground cumin
• 3 tsp chilli powder
• 2 tsp smoked paprika
• 2 tsp dried coriander
• 2 tsp mixed herbs (or just oregano, or marjoram)
• 1 can tomatoes
• 1/2 glass cooking red wine (I added some Madeira!)(optional)
• 1/2 brewed coffee (yes, that’s right! )
• 3 cups soaked beans (kidney, black beans, 13 bean soup mix, whatever!)
• 2 large red/green/yellow or orange peppers, cut into strips
• 6 mushrooms, sliced
• Chopped coriander
• 1 cube dark chocolate (optional)
• For the sauce, to start sauté the onions in a little vegetable oil, around 5 minutes.
• Add the garlic and cook for a further 2 minutes.
• Add the cumin, chilli, paprika, coriander and fry for 1 minute to release the flavours.
• Add the tomatoe puree and fry for a further 1 minute
• Add the wine and turn up the heat for a minute to burn off the alcohol.
• Add the tomatoes, coffee, mixed herbs and red pepper.
• Season with salt and pepper and allow to cook for 10 minutes.
• Add the beans and mushrooms and allow to simmer for 4-8 hours, until beans are soft and cooked.
• Throw in the coriander, leave for a minute then add the chocolate and allow to melt in gently.