I love chilli– without the carne it is better all over: your health, the environment and the animals. Nobody needs to suffer and die for this chilli. This is satisfying to the palette, it is delicious, nutritious and so very full of flavor. If you miss the meaty texture use soy mince instead of mushrooms and you wont even know the difference.
- 400g crushed tomatoes
- 400g beans, drained and washed (chickpea, pinto, cannellini etc)
- 1 large onion, finely chopped
- 5 garlic cloves, minced
- 2 cups of mushrooms, chopped (for more meaty texture use soy mince)
- 1 tsp sweet paprika
- 1/2 tsp chilli powder
- 1/2 cayenne pepper
- 1 tsp ground cinnamon
- 2 red bell peppers, finely chopped
- 1 tsp brown sugar
- bunch of fresh coriander
- salt & pepper to taste
- 1/4 cup of water
- Pour some water in a non stick frying pan, then fry the onion and garlic, but don’t allow it to stick or burn, add more water if necessary.
- Next add the mushrooms, mix it around a little until its cooked and remember to stir occasionally.
- Now add the tomato puree, continue to mix and add the spices and herbs. Mix again and cover for half a minute on a low heat at this point.
- Now add the bell peppers and beans, cook on a low flame for around 20-30 minutes or until bell beppers are softened. I like mine a little crucnhy.
- Serve with huge green salad, basmati rice and cornbread. Enjoy !