Meat-Less Chili Con Carne
30 to 45 min
Easy
6
Ingredients
2 tbsp olive oil
2 onions , chopped
2 garlic cloves, crushed
2 x 400g tins chickpeas, rinsed and drained
250ml/9fl oz white wine (optional)
2 x 400g tins chopped tomatoes
3 tbsp tomato puree
2 red chillies, thinly sliced, or 3–4 tsp dried chlli flakes
1 tsp ground cumin
1 tsp ground coriander
1 cinnamon stick or ½ tsp ground cinnamon
Good shake of Worcestershire sauce
1 vegetable stock cube or jelly , low salt
2 x 400g tins red kidney beans, drained and rinsed
1 large bunch fresh coriander leaves, roughly chopped
Salt and freshly ground black pepper
Lime wedges, rice, guacamole, soured cream and green salad, to serve
Method
Heat the oil in a large, heavy-based saucepan with a lid and fry the onion and garlic until softened. Increase the heat and add chickpeas, stirring with a wooden spoon. Pour in the wine, if using, and boil for 2–3 minutes.
Stir in the tomatoes, tomato purée, fresh chilli or chilli flakes, cumin, ground coriander, cinnamon and Worcestershire sauce and crumble in the stock cube. Season well with salt and pepper.
Bring to a simmer, cover with a lid and cook over a gentle heat for about 30 minutes to 45 minutes, stirring occasionally until the mixture is rich and thickened.
Add the kidney beans and fresh coriander. Cook for a further 10 minutes, uncovered, before removing from the heat and add any extra seasoning if necessary.
Serve with lime wedges, rice, guacamole, soured cream and a big green salad.