This is one of those recipes where I threw random ingredients together, it worked out well and I’ll probably never manage to recreate it again 🙂
I am a happy meat eater, but I enjoyed this dish as much as one loaded with mince. This recipe stemmed from a surprise in defrosting: I defrosted mince and found out once thawed that it was actually beef sausages, so I made the chilli vegetarian 😀
Serves 2 large portions/4 sensible portions (which I don’t eat)
2 cloves garlic
a handful of mushrooms
half a chilli/1/4 if using chilli sauce in beans
1 tin of kidney beans (in chilli sauce if you like)
1 tin chopped tomatoes
1/2 tsp cumin
1/4 tsp salt
1/2 tsp garlic powder
1 tsp sugar
pinch of black pepper
1 square of milk chocolate (I used Galaxy :))
handful of fresh coriander
Chop onion, garlic, chilli and mushrooms finely. Fry in some olive oil. Once cooked, add the tin of tomatoes and the tin of kidney beans. This is important and sounds gross, but trust me – if you aren’t using kidney beans in chilli sauce, pour in the tin of beans with 1/2 the brine. It will thicken the sauce and give it better flavour.
Add cumin, salt, sugar, black pepper and garlic powder and turn down the heat. Add the square of chocolate and half the coriander and cook on a low simmer for up to an hour. Add water if the sauce is drying out. The longer you cook it for, the more the flavours will develop.
Serve with rice/tortilla chips and lots of cheese. Garnish with the rest of the coriander.