Kickass My Sacred Vegan Chili

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil (or spray cal or buttery light)
• 2 onions
• 2 bell peppers (any colour i like 2 red)
• 150 g carrots, chopped into little dice
• 3 garlic cloves, minced
• 2 (400 g) cans plum tomatoes (mashed a bits)
• 2 tablespoons tomato paste
• 2 vegetable bouillon cubes
• 1 green chili (or 1 tsp strong chili powder, my powder is super hot, use however much you are comfortable with)
• 425 g kidney beans
• 125 g mushrooms (chunky chopped)
• 125 g celery (sliced ribs optional)
• 125 g parsnips (chopped into dice optional)
• 125 g courgettes (chunky chopped optional)
• 15 g cocoa powder (or dark grated chocolate)
• salt and pepper

Recipe

• 1 heat the oil in pan and add onion; fry for 5-10 minutes until translucent. add garlic and fry for two minutes. add celery; sweat for five minutes with lid on adding more oil or a little water.
• 2 add the carrots and do the same for five minutes, then the parsnips, then the peppers then the mushrooms and then courgettes. basically hard veggies first, soft veggies after with 5 minutes in between them to let flavours develop.
• 3 add the tomatoes, tomato paste and chili (either dried or fresh) dried vegetable stock cubes and a little water (2 tablespoons). also add kidney beans; season with salt and pepper and add the cocoa if using or chocolate.
• 4 simmer for 10 minutes on low with the lid off.
• 5 continue to simmer until reduced to desired consistency.
• 6 serve sprinkled with vegan cheese, vegan yogurt (alpro plain), guacamole and on nachos.
• 7 eat like a pig and declare that this is so good even my meat eating husband loves this.