So, I’ve already told you that I love Indian and Italian food, but I also love Mexican food (yes, there’s a pattern emerging). I could happily eat guacamole with everything, and nothing is more comforting than a smooth, rich mole or more fun than an over-stuffed burrito! Today’s recipe is a hearty chilli, packed with loads of veggies and some delicious soya mince for texture. Best of all, it’s finished off with some delectable dark chocolate.
In case you’ve never tasted a chilli or mole (a sauce) made with chocolate, allow me to explain. The bitterness of dark chocolate is a fantastic compliment to a hot chilli. Don’t worry, you won’t actually taste bitterness as the flavours will balance perfectly. But by far the best thing about adding chocolate to your chilli is that it creates a thick, rich, silky smooth sauce that melts in the mouth. Chocolate really does turn a lifeless sauce into something really special.
I’ve added two jalapenos to this chilli, with the seeds, plus spices. For me, it wasn’t too hot, and the chocolate neutralises some of the heat. However, if that sounds scary, simply use less chilli and deseed if you like. Red or green chilli will also work if you can’t find jalapenos. Also, if you can’t find or aren’t a fan of soya mince (TVP), I suggest adding a can of beans instead; pinto or black beans would be best.
Look out for the recipes for the toppings (guacamole, tomato salsa and sour cream) shown on the photographs as they will be included in Sunday’s post along with a recipe for homemade soft taco wraps and a delicious black bean and potato filling.
This post is shared at Healthy Vegan Fridays and Extra Veg!
Soya Mince, Vegetable and Chocolate Chilli
Olive oil spray
1 stick celery, chopped
1 carrot, grated
1 leek, finely sliced
1 courgette, halved lengthways and sliced into half moons
1 pointed red pepper, sliced into rings
250g mushrooms, sliced
2 jalapeno peppers, finely chopped
2 cloves garlic, finely chopped
¼ head savoy cabbage, shredded
100g soya mince (TVP – textured vegetable protein)
2 ripe tomatoes, chopped
2 tbsp vegan Worcester sauce
1 tsp bouillon powder
1 tsp ground cumin
¼ tsp ground cinnamon
¼ tsp ground ginger
¼ tsp smoked paprika
¼ tsp cayenne pepper
½ tsp molasses
1 fresh bay leaf
75g vegan dark cooking chocolate (the higher the content of cocoa solids the better)
Juice 1 lemon
½ small bunch coriander
Salt and black pepper to taste
- Place a large cast iron or other heavy based saucepan over a medium heat and spray with olive oil. Add the celery, carrot, courgette, leek and red pepper and cook, stirring occasionally, for 4-5 minutes until beginning to soften.
- Add the mushrooms and cook for a further 4-5 minutes until liquid from the mushrooms has been released and evaporated. Add the jalapeno and garlic and cook for 1-2 more minutes.
- Add the cabbage, soya mince, tomatoes, Worcester sauce, bouillon powder, spices, bay leaf and 1800ml water and mix well. Bring to the boil, cover partially, reduce the heat and simmer, stirring occasionally, for 25-30 minutes. The mince should have rehydrated and expanded.
- Break the dark chocolate into chunks and add to the chilli, stirring. Cook for 5-10 minutes until the sauce is thickened slightly. Add the lemon juice and coriander and season to taste with sea salt and black pepper. Serve with rice, tortilla wraps and toppings of your choice!