This recipe is inspired by a recipe on Green Kitchen Stories which I’ve made a couple of times but this time I changed it a bit to make the texture of the chilli more ‘meaty’ by finely chopping the vegetables in a food processor and frying them to make a base for the chilli. This is perfect for a party and will make a big pot of chilli that will serve about 10+ people.
For the veggie base you need:
- 3 tbs of olive oil
- 2 large red onions
- 4 cloves of garlic
- 2 large aubergines
- 2 courgettes
- 300 g of mushrooms
- A good tsp of salt
Grind these ingredients in the order that they are listed above and fry them in a large pan starting with the onions and adding the other veg as you go.
They will let out quite a bit of liquid, keep gently frying them and stirring them and the mixture will thicken up into a ‘meaty’ sauce. I also use this as a ‘ragu’ base for Italian dishes such as bolognaise sauce for lasagna etc.
In a large saucepan combine the veggie base mix, two cans of chopped tomatoes, a glass of red wine, 60 g of dark chocolate, and a cup of strong black coffee. Fry 250 g of mushrooms (cut into bite-sized chunks) and add these, 2 cans of red kidney beans 200 g of broken walnuts and 2 large red peppers (cut into bite-sized pieces), 1 -2 tsp of chilli powder, a couple of tbs of tomato puree, a tsp of marmite and a chopped up bunch of coriander and to saucepan. Add a cup of water, if necessary, and simmer on a low heat for 45 – 60 minutes. Taste and adjust seasoning to taste.
Serve with brown rice and / or tortillas, sour cream and any other Mexican accompaniments such as salsa and guacamole.