1 diced onion
3 cloves garlic
Both sautéed in garlic infused olive oil then add a glass of red wine and simmer for a few minutes
add a 400g carton of passata, 400g chilli beans and one chopped birds eye chilli
add a shake of Bisto gravy granules
add enough soya mince to absorb a reasonable amount of the remaining liquid and simmer for a while
Good squeeze of tomato puree and a shake of vegan Worcestershire sauce.
1 square very dark chocolate (I used 85% Ghanian)
Now, some people might think I overdo the spices but I think LOADS of spices are the way forward with chilli:
2 tablespoons of hot chilli powder
2 tablespoons ground cumin
2 teaspoons ground coriander
1 teaspoon oregano
1 tabespoon black pepper
good sprinkle Maldon sea salt flakes
large handful fresh chopped coriander stirred in at the last minute, the rest of it I usually cook out for about half an hour.
Served with brown rice (I sometimes cook the rice with turmeric to colour it) and a squeeze of lime. Pic under cut.