Chili Non Carne |
|---|
| 3 | tablespoons | olive oil | ||
| 2 | medium | onions, chopped | ||
| 1 | packet | |||
| 3 | cloves | garlic, peeled and chopped finely | ||
| 3 | sticks | celery, diced | ||
| 2 | teaspoons | hot chili powder | ||
| 2 | teaspoons | ground cumin | ||
| 2 | teaspoons | ground cilantro | ||
| 2 | tablespoons | wheat flour | ||
| ¾ | cup | red wine | ||
| 1 ¼ | cup | vegetable stock | ||
| 14 | ounces | can tomatoes, chopped | ||
| 14 | ounces | can red kidney beans, drained and rinsed | ||
| 3 | tablespoons | tomato paste | ||
| 1 | teaspoon | caster sugar | ||
| 1 | teaspoon | dried oregano | ||
| 1 | bay leaf | |||
flaked sea salt | ||||
freshly ground black pepper |
In a large pot over medium heat, add olive oil to cook onions until clear. Add to cook Meat Free Ground until browned.
Add to cook garlic, hot chili powder, ground cumin, and ground cilantro for 2 mins.
Sprinkle flour and stir well.
Slowly add red wine and vegetable stock, stirring constantly.
Tip can tomatoes and can red kidney beans in and stir in tomato paste, caster sugar, dried oregano, and bay leaf. Season with flaked sea salt and plenty of freshly ground black pepper. Bring to a simmer with a loosely-covered lid.
Reduce heat and gently simmer for 45 mins, stirring until thickened. Adjust seasoning to taste.