This is my chilli recipe. I've been refining it for over a decade getting just the balance of flavors just right so I can share it with you all! It's a little slice of stocky, smokey, earthy, umami, beany, tomato based paradise of comfort food heaven. If you're cooking for your family or want a no heat version then just don't add the optional heat extras at the end and it'll still taste mind-blowing but not leave you sweating. It's a really easy dish to prepare and cook but it has a lot of different spices and seasonings and they all have their place and reason for being here. Anything marked optional is exactly that but if you want the real deal then it's totally worthwhile getting all of the right ingredients. You can thank me in the comments xxx Serve with rice, in wraps, hard or soft shell tacos or straight out of the bowl, enjoy! x
1/4tspchipotle chilli flakes(optional for extra heat!)
1driedred chilli(optional for extra heat!)
1freshdeseeded red finger chilli finely chopped(optional for extra heat!)
1pinchcayenne pepper(optional for extra heat!)
1 pinchhot chilli powder(optional for extra heat!)
The chilli
400gtin of cooked kidney beanswash thoroughly
400gtin of aduki or black beanswash thoroughly
1medium brown onionsfine dice
1red pepper medium dice
200gwhite or chestnut mushroomslarge dice
2sticks celeryfine dice
1/4cupsweetcorn
1 tbspolive oil
400gsoya mince
Instructions
Making the broth
Add 4 tsp of vegan bouillon in to a litre of boiling water in a measuring jug and stir.
Add all the ingredients from the stock list to the jug and stir until consistent.
Set aside and leave to brew.
The chilli
It's so very good, just look at how nommy it is, you want chilli right now don't you? Go on....
Heat the olive oil in a large pan.
Add the onion and celery and cook until soft.
Add the kidney and black beans, red pepper, mushrooms and sweetcorn with all of the stock.
Bring to the boil then reduce to a simmer and leave for 20 minutes stirring occasionally to avoid sticking.
Remove the 2 whole star anise and dried chilli from the pot and add the soya mince. Cook for a further ten minutes.
Throw a handful of fresh chopped coriander in to the pot, stir in then serve.
Chilli improves it's flavour overnight so if you can save some in the fridge for the next day all of the gorgeousness will increase and you'll have a deeper, richer tasting chilli fest for breakfast! This also freezes really well too x