Big Batch Chilli Non Carne
Spicy vegetarian chilli.
Equipment
- 1 Large pan
- 1 Food processor
Ingredients
- 3 Tbsp Olive oil
- 1.2 kg Mushrooms
- 3 Large brown onions Finely chopped
- 3 Tsp Grated garlic
- 3 Celery sticks Finely chopped
- 6 Bell peppers Any colour
- 800 Grams Chopped Tomatoes
- 1.2 Kg Black beans in water Drained
- 1.2 Kg Red Kidney beans in water Drained
- 100 Grams Dark chocolate Broken Into small pieces
- 750 Ml Red wine
- 3 Tbsp Tomato puree
- 2 Tbsp Chipotle paste
- 6 Tsp Soy sauce
- 3 Tsp Balsamic vinegar
- 1 Tbsp Chilli flakes
- 1.5 Tsp Dried oregano
- 1.5 Tsp Ground cinnamon
- 1.5 Tsp Salt
- 3 Tsp Chilli powder
- 3 Tsp Smoked paprika
- 3 Tsp Cumin
- 10 Dried Carolina reapers Cut into small pieces and reconstituted with 50ml boiling water - Please only include these chillis if you like VERY spicy food!!!!
Instructions
- Add oil to a large pan and fry onions and celery until softened.
- Meanwhile, using a food processor, pulse mushrooms until they resemble mince (1). Add mushroom mince to the onions and celery, fry until mushrooms release their moisture.
- Add garlic, stir and cook for 1 minute.
- Add spices and cook for a further 1 minute.
- Add tomato purée and chipotle paste and stir.
- Add wine and simmer until reduced.
- Add kidney beans, black beans and chopped tomatoes.
- Add soy sauce, balsamic vinegar, dark chocolate and give mixture a good stir.
- Add Carolina reapers (only if you are using them and have a high tolerance for spice!!!)
- Bring to the boil and then set to a low simmer for 2 hours
- Serve with whatever you fancy! (2)
Notes
- If you don’t own a food processor you could use a sharp knife to finely chop your mushrooms.
- I like to serve mine topped with grated cheese, a portion of rice, tortilla chips and a dollop of soured cream. This helps with the spice!