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)
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