This is something that I made, when we were both cold, and needed something quick and warming for supper.
To make the chilli, finely chopped one large white onion, sautee in vegetable stock until soft.
Add approximately 2 glasses of red wine to the pan, and a pack of quorn mince, as well as a pack of sieved tomatoes, (passata). In a blender, place a large tin of plum or chopped tomatoes, two more peeled onions some garlic, some chilli sauce, a half a teaspoon of cinnamon, two stalks celery and two carrotts. If you want the sauce nice and sweet, then either add some sugar or sugar substitute, in my case, I added an apple. Blitz up until smooth. I also added a spoon of rice flour to make it a little thicker, and some tomato purée and more wine to taste as well as seasoning with salt and pepper.
In terms of beans, I added the following: one tin of cannellini beans which I added the blender to thicken the sauce. One can of aduki beans and one can of black beans. This may sound like a lot but I was making this to last two to 3 days. If I had red kidney beans, I probably would have used some of those. I don't know why, but I added some sweetcorn. It just kind of felt "Mexican".
Simmer for about 20 min until it's nice and thick and very tomato-y. (You can also add ketchup if you like). I added a splash of balsamic vinegar at the end of cooking just to give it a slightly piquant flavour. If you want to increase the chilli heat then add more hot sauce to taste.
I served it with plainly boiled brown rice. It was certainly filling and very warming.
ENJOY!
To make the chilli, finely chopped one large white onion, sautee in vegetable stock until soft.
Add approximately 2 glasses of red wine to the pan, and a pack of quorn mince, as well as a pack of sieved tomatoes, (passata). In a blender, place a large tin of plum or chopped tomatoes, two more peeled onions some garlic, some chilli sauce, a half a teaspoon of cinnamon, two stalks celery and two carrotts. If you want the sauce nice and sweet, then either add some sugar or sugar substitute, in my case, I added an apple. Blitz up until smooth. I also added a spoon of rice flour to make it a little thicker, and some tomato purée and more wine to taste as well as seasoning with salt and pepper.
In terms of beans, I added the following: one tin of cannellini beans which I added the blender to thicken the sauce. One can of aduki beans and one can of black beans. This may sound like a lot but I was making this to last two to 3 days. If I had red kidney beans, I probably would have used some of those. I don't know why, but I added some sweetcorn. It just kind of felt "Mexican".
Simmer for about 20 min until it's nice and thick and very tomato-y. (You can also add ketchup if you like). I added a splash of balsamic vinegar at the end of cooking just to give it a slightly piquant flavour. If you want to increase the chilli heat then add more hot sauce to taste.
I served it with plainly boiled brown rice. It was certainly filling and very warming.
ENJOY!
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