I highly recommend making this quantity regardless if there is only 2 or 4 of you, because it freezes well.
I often serve mine in baked potato skins, as it’s the kids favourite. But its just as yummy with rice. I use organic 100% soya mince as the meat replacement, as it takes on all the flavours you throw at it.
It also contains 52g of protein per 100g compared to that of beef at 20-24g per 100g!
As with all Chilli recipes the longer you allow it cook the better the flavour.
250g dried soya mince
3tbs groundnut oil or other neutral tasting oil
2 vegetable stock cubes or stock pots
500ml boiling water
400g diced onions
2 red peppers diced
2 bay leaves
3-4 sprigs of thyme, leaves removed
2 medium carrots diced
2 celery sticks diced
4 cloves of garlic finely chopped or grated
2 heaped tbs tomato puree
1tbs ground coriander
2tbs ground cumin
2tbs smoked paprika
Large pinch cinnamon
1 tbs dried oregano
1/4tsp cayenne pepper
1 dried chipotle chilli kept whole or extra ¼ tsp cayenne pepper
1 tsp umami paste(optional)
1 tbs soy sauce/tamari
1 tsp vegan Worcester sauce (optional)
1 tsp liquid smoke (optional)
1tsp yeast extract(optional)
2 tins red kidney beans drained and rinsed well
4 tins chopped tomatoes
4 tsp ketchup or sugar
1tsp ground black pepper
1-2 squares of the darkest chocolate or 1 tsp cacao powder (Optional)
125ml red wine (optional)
Baked potato skins or rice
Grated cheese (vegan)
Sour cream (vegan)
First re-hydrate the soya mince by covering with boiling water and adding the stock cubes, stir to ensure stock has dissolved and set aside.
Add your onions to large pan and sauté on a medium heat until they start to soften, add in the carrots, celery, peppers, bay leaves and chipotle chilli and continue to cook on a medium heat until the vegetables are starting to soften and onions lightly caramelised.
Whilst your vegetables are cooking, drain the soya mince through a sieve and push out as much liquid as possible with the back of a spoon. Set aside.
Add in the garlic and cook for a couple of minutes before adding the cumin, coriander, chilli, paprika and cinnamon, stir until combine and fragrant.now add the tomato puree, unami paste, soy or tamari, liquid smoke, Worcester sauce and yeast extract.
Turn the heat up to medium/high, be careful not to burn the veg. once the pan is hot add in the red wine and allow to bubble, de glaze and the alcohol to evaporate. After a couple of minutes reduce the heat down to medium.
Add in the soya mince to the pan and stir until combined and the mince is coated with all the spices and vegetables. Add the tinned tomatoes and ketchup or sugar and combine.
Turn the heat up to a boil and then reduce to a simmer. Leave un covered for at least 2 hours to reduce and the flavours deepen stirring occasionally. Ideally you would get this on around lunch and let it bubble away for the afternoon. You could even do it the night before and leave in a slow cooker overnight, turn off in the morning and reheat for dinner.
Whilst your waiting you can prepare some tasty sides.
After a couple of hours check for seasoning, if you like it hot add more chilli powder or cayenne pepper. Add the Kidney beans and chocolate, stir to combine.
Serve with rice or baked potato skins, fresh coriander, a lime wedge, and some of the tasty sides.