This recipe emanates from my favourite Vegan cookbook “Vegan With A Vengeance”, by Isa Chandra Moskowitz, which I used a lot during my year as a Vegan and which I have been adapted slightly. It tastes even better the next day, but do leave to rest for around 20 mins before serving for best results on the day. The ingredients may sound scary, but trust me on this one… it’s delicious!
For 4 greedy people, you will need:
5 Tablespoons of Olive Oil
1 Lrg Onion
1 Small Jalapeno chilli (or any, depending on required heat), finely chopped.
1 Small red pepper, chopped
3 Cloves garlic, smashed
1 Pack Quorn mince (normal mince if a carnivore!)
2 Tbsp Chilli powder
1 Tsp Ground cinnamon
½ Tsp Ground cumin
2 400g Tins plum tomatoes
3 Tbsp Cocoa powder
3 Tbsp Molasses (important not to substitute this with any other sugar as it has a very distinctive taste – available at most health food stores).
2 400g tins pinto beans, drained and well rinsed
600ml Vegetable Stock
Preheat a large pot over medium heat then add olive oil.
Add onions and peppers and sauté for 2 mins.
Add the garlic (and mince if doing Con Carne) and cook for 8 minutes until onions are soft.
Add chilli, cinnamon and cumin, stirring constantly for a minute or so.
Now add the tomatoes, cocoa powder and molasses.
Stir and break in the tomatoes with a spoon and then add the beans, Quorn mince (if Sin Carne) and vegetable stock.
Cover and bring to the boil.
Then lower the heat and simmer for about 30 mins.
Switch off hotplate and allow to sit for 20 mins before serving.
It’s perfect on its own with some chunky sourdough bread as it’s quite soupy, or have it with rice if you prefer!