Chilli Con Veggies
    Servings Prep Time
    8servings 15minutes
    Cook Time
    Servings Prep Time
    8servings 15minutes
    Cook Time
    • 2tsp cumin seeds
    • 2tsp cumin seeds
    • 1large Onions
    • 1bulb fennel
    • 2whole red pepper, chopped to inch chunks
    • 100grams tinned piquillo pepper, sliced
    • 250grams button or chestnut mushrooms sliced
    • 2whole carrots, sliced
    • 2sticks celery, sliced
    • 6cloves garlic
    • 100ml olive oil
    • 5sprigs thyme
    • 2 bay leaves
    • 1tbsp fresh oregano
    • 1tbsp sweet smoked paprika
    • 2tsp chipotle paste
    • 6tbsp HP Sauce
    • 4tbsp Vegan Worcestershire sauce
    • 1kg diced tinned tomatoes
    • 800grams Tinned cooked red kidney beans:
    • 1tsp sugar
    • 1 lemon
    • 1handful fresh coriander
    • salt and pepper to taste
    1. In a deep frying pan, heat up the cumin seeds for a couple of minutes to release their oils. Remove and repeat this with the coriander seeds. Grind them into a fine powder with a peste and mortar or spice/ coffee grinder
    2. Place all the sliced vegetables and garlic in a food processor, a few at a time and whizz until finely chopped
    3. Heat olive oil in a large pot and then cooked the chopped vegetables until they start to soften
    4. Add the thyme, bay leaves, oregano, paprika, chipolte, cumin and coriander and mix well. Leave to stew for 3 to 4 minutes, then add the HP Sauce, Worchestershire Sauce, chopped tomatoes and red kidney beans, sugar, salt and pepper
    5. Bring to the boil then lower the heat to a simmer and leave to cook with the lid on for 1 1/2 hours, stirring the pot from time to time. Check seasoning and adjust according to taste
    6. Just before you serve, stir in the lemon juice and fresh coriander. Serve with brown rice, and if you like, sour cream!