This rich flavorful chili is a firm favorite in our household.
2-3 tbsp olive oil
1 pack (12 oz) Meatless Farm Co ground
2 medium onions, chopped
3 garlic cloves, peeled & finely chopped
2-3 sticks celery, diced (optional)
1-2 tsp hot chili powder
2 tsp ground cumin
2 tsp ground coriander
2 tbsp plain flour
1/2 cup red wine or extra stock
1 cube vegetable stock
14.5 oz can of chopped tomatoes
15 oz can of red kidney beans, drained and rinsed
3 tbsp tomato purée
1 tsp caster sugar (optional)
1 tsp dried oregano
1 bay leaf
Flaked sea salt
Freshly ground black pepper
Place a large non-stick saucepan over a medium heat with 2-3 tbsp of oil and add the onions, when clear add The Meatless Farm Co ground. Cook together for 5 minutes, until the ground has browned all over. Next, add the garlic, 1 -2 teaspoons of chili powder, depending on how hot you like you like it, and the cumin and coriander. Fry together for 1 -2 minutes more. Sprinkle over the ﬂour and stir well.
Slowly add the wine, followed by the stock, stirring constantly. Tip the tomatoes and kidney beans into the pan and stir in the tomato purée, caster sugar (optional), oregano, and bay leaf. Season with a pinch of salt and plenty of freshly ground black pepper.
Bring to a simmer on the stove, then cover loosely with a lid. Reduce the heat and leave to simmer gently for 45 minutes, stirring occasionally until the sauce has thickened. Adjust the seasoning to taste then serve.
Serve stuffed into peppers or with rice.
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