1 tbsp olive oil
1 onion, sliced
1-2 cloves garlic, crushed
75g textured vegetable protein OR vegemince
1 ts yeast extract(eg, marmite, vegemite or equivalent)
1 can chopped tomatoes
2tbsp tomato puree
1 tin red kidney beans, drained
3/4- 1 1/2 heaped tsp chilli flakes(to taste)
1-2 squares high cocoa content(minimum 70% cocoa, the higher the better!) dark chocolate
optional vegetables (you could use chopped mushrooms, jalapeno peppers(sparingly! They're hot, so cut the chilli powder content!) or bell peppers)
Top Tip!- if someone you’re cooking for is a spice wimp and doesn't like their chilli quite so burn-the-roof-of-mouth-and-make-eyes-water hot as the others, the solution to this, is to move their milder portion of the chilli to a seperate pot once you've cooked it, then add extra spice to the other pot, then let simmer separately. Just remember which one’s which!
-saute onion and garlic (and vegetables if using) in olive oil until transparent
-add tin of chopped tomatoes, vegetable protein, kidney beans, tomato puree, stock, chilli flakes, yeast extract, and chocolate, and bring to the boil, simmer for 15 mins and serve!
~ideal served with rice, tortillas or other grains~
~alternatively, omit tvp and use a drained can of chickpeas or other beans, to make a bean chilli~