Vegetarian Chilli

I have to admit, I’m very pleased with this one!

Makes two servings

Ingredients

80g black turtle beans (dry weight), soaked, cooked and drained

1 onion

2 cloves of garlic

1 tin tomatoes

2 carrots

1 vegetable stock cube

1tsp cocoa powder

1tsp chilli powder

1tsp cayenne pepper

½ tsp ground cumin

Method

Add the soaked beans to a pan with plenty of water. Bring to the boil, and boil for ten minutes, before reducing to a simmer.

Whislt the beans are simmering, finely chop the onions and garlic and add to a saucepan with a glug of oil. Allow them to soften.

Wash and then dice carrots in to small pieces. Add carrots to the pan and continue to cook for five minutes or so before adding chilli, cumin and cayenne and stirring through for a minute or so, taking care not to burn the spices. Add the tin of tomatoes and the vegetable stock cube. Simmer for 30 minutes or so.

Add in the cocoa powder and stir thoroughly. Add any salt and pepper at this stage.

The beans will have been simmering for 35 minutes at this point, and should be tender. Drain the beans and add to the vegetable and spices mix, stir through and simmer for another few minutes.

Serve with tortilla breads, sour cream/natural yoghurt, and rice (if desired).

P.S. Googling today, I discovered that adding a little lemon juice to natural yoghurt makes a convincing sour cream substitute. This is a lie. It tastes like yoghurt with lemon juice in. Still delicious on top of the chilli, but definitely not to be served with chives as a dip!

 

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