Joe Anderson Everyone loves chilli and ours is absolutely delicious and packed full of all the good stuff that Vegans, everyone else for that matter will love.
There’s so much veg in here that you’ll certainly pack in your five a day and we’ve mixed it up with a Tortilla Bowl, which makes a great accompaniment to the meal and also holds the chilli too, what’s not to love?
Ingredients
- 2 Tsp Red Chilli (We use freshly frozen chopped chilli)
- 2 Tsp Chopped Garlic
- 1 Carrot
- 1 Sweet Potato
- 1/2 Broccoli
- 1 Red Pepper
- 2 Red Onions
- 1/2 Tsp Honey
- 1 Can Chopped Tomatoes
- 1 Can Red Kidney Beans
- 2 Tsp Tomato Puree
- 2 Tsp Sweet Paprika
- 1 Tsp Cinnamon
- 2 Squares Dark Chocolate
- Tortillas (Brown or White)
- Olive Oil
To make the chilli chop the red onions and fry them in a pan along with some olive oil and the honey until they begin to caramelise, this gives our chilli a lovely sweet taste. Once they begin to caramelise, add in the Red Chilli and Garlic and fry for a little while longer until softened. After this add in all the veg (not the kidney beans) and turn the heat down, leaving to cook until softened.
Once the veg has softened, add the chopped tomatoes, kidney beans and all the spices such as Paprika, Cinnamon, as well as the dark chocolate. The veg should be softened enough to eat at this point, so if it is cover with water and give a stir. The chilli is ready but there is one more step.
Preheat the oven to 180c.
Brush the tortillas with oil and press into a small pot to form a bowl shape and heat until you can remove it with the shape intact. Place in the oven and wait until hard and crisp. You are now ready to serve with the garnish of your choice (We use sour cream, tomato salsa and some cheese).
