Chili sin Carne (Meatless Chili)

Ingredients:

3 tbsp Oil
2 tbsp Chilli Powder
1/2 tsp Ground Cumin
1/2 tsp Smoked Paprika
generous pinch of Dried Chilli Flakes
splash of Whisky or Beer
2 cubes of Dark Chocolate or 1/2 tsp Brown Sugar
2 Onions, chopped
1 Chilli, finely chopped
3 Garlic Cloves, minced
2 Red bell Peppers, finely chopped
2 Baby Leeks or 1 Large leek, finely chopped
10 Mushrooms (medium), finely chopped
1 large Carrot, scraped and finely chopped
400g tin of kidney beans, drained
1 carton of passata or 400g tin of chopped tomatoes
2 tbsp tomato purée
salt and freshly-ground black pepper, to taste

Method:

Place a heavy-based pan over low heat. Once the pan is hot add the oil and use to fry the chilli powder, cumin, smoked paprika and chilli flakes for about 90 seconds, or until aromatic. Add the onion and sweat down gently over low heat for about 10 mins or until soft and beginning to caramelize.

Now stir a few cubes of dark chocolate before adding the minced garlic and the chopped fresh chilli. Cook for a minute and then add a splash of whisky (or beer), increase the heat a little and cook off the alcohol.

At this point add the remainder of the vegetables, stirring them in are covered by the chocolate spice paste and cook for 5-10 minutes to soften.

Add enough chopped tomatoes or passata (or a combination of both) until you have enough for the chilli. Stir in the tomato purée and turn up the heat to bring the ingredients to a boil.

Once the chili is boiling stir in the kidney beans, adjust the seasonings to taste, reduce to a simmer, cover the pan and allow to simmer gently for 1 1/2 to 2 hours until the sauce has thickened and all the ingredients are very tender.

Like most chilis, this dish is better if left to mature in the refrigerator over night and served the following day.

Serve hot with rice and tortilla chips to dip with sour cream and grated cheese.