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Veggie Chilli (with Kidney Bean Marinade)

October 22, 2008 Leave a comment

My chilli recipe has been evolved over recent weeks in an effort to increase the character of the dish.

Ingredients

The marinade:

  • 250g soaked (or canned) kidney beans
  • 1 medium red onion
  • 4 large garlic cloves
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp dried oregano
  • ½ tsp pimento powder
  • ½ tsp cayenne pepper
  • ½ tsp chilli powder
  • 1 tbsp lemon juice
  • 4 tbsp olive oil
  • 10g 85% cocoa dark chocolate
  • ½ tsp honey dissolved in 2 tbsp warm water

The base and sauce:

  • 1 medium white onion
  • 2 medium carrots
  • 2 sticks of celery
  • 1 green pepper
  • 1 red pepper
  • 400g can of chopped tomatoes
  • 300ml vegetable stock

Method

Finely chop the onion and combine all the marinade ingredients in a large mixing bowl in the order listed and stir well. Cover and and set aside for at least half an hour.

Dice the onion, carrots, celery and peppers and add to a stir-fry pan with 4 tbsp olive oil preheated to a med-high heat and fry for 10 minutes.

Pour in the marinade and fry for a further 10-15 minutes until the mixture is quite dry.

Add the tomatoes in three batches allowing the mixture to return to the boil each time.

Add the stock in two lots allowing the mixture to return to the boil each time.

Simmer briskly for 15-20 minutes until the sauce has reduced and started to thicken.

Turn down the heat and simmer gently for a further 10 minutes until the sauce has thickened.

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