Thursday, 16 December 2010

Chilli sans Carne

It’s absolutely freezing out there; the sooner this ‘Global Warming’ malarkey kicks in, the better! (That'll annoy anyone who subscribes to the theory!)

We’ve been out for most of the day and have just got back, it was snowing like billy-o as we drove home – very pretty, but pretty cold too! We really needed something warming and comforting for dinner; Chilli sans Carne seemed like an excellent idea.

Actually, anything that can be eaten with garlic bread is always an excellent idea!

1 tablespoon olive oil
2 medium onions, chopped
2 sticks of celery, chopped
200g chestnut mushrooms, chopped
2 cloves garlic, chopped
2 tsp ground cumin
1/2 - 1tsp chilli flakes (or more if you like - I don't like it very hot)
2 tsp paprika
1 tsp dried oregano
250ml veggie stock
1 tin chopped tomatoes
8 sunblush tomatoes in oil, chopped
2 bay leaves
1 tin red kidney beans
1 tin borlotti beans
1 mug of Realeat soya mince
1 green pepper, deseeded and chopped
small handful of coriander, chopped
juice of half a lime



Heat oil in a large pan, add onions, celery and mushrooms and cook over high heat for 5 mins. Add garlic, cumin, chilli flakes, paprika and oregano, lower the heat and cook for another 5 minutes. Add stock, tinned tomatoes, sun-dried tomatoes, bay leaves, beans, Realeat and green pepper. Cover and simmer, stirring occasionally for 30 mins.
Remove bay leaves and stir in chopped coriander and lime juice just before serving.
Serve with soured cream and garlic bread.
Serves 4-6

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