Kickass My Sacred Vegan Chili

Ingredients

• 2 tablespoons olive oil (or spray cal or buttery light)
• 2 onions
• 2 bell peppers (any colour I like 2 red)
• 150 g carrots, chopped into little dice
• 3 garlic cloves
• 2 (400 g) cans plum tomatoes (mashed a bits)
• 2 tablespoons tomato paste
• 2 vegetable bouillon cubes
• 1 green chilies (or 1 tsp strong chili powder)
• 425 g kidney beans
• 125 g mushrooms (chunky chopped)
• 125 g celery (sliced ribs optional)
• 125 g parsnips (chopped into dice optional)
• 125 g courgettes (chunky chopped optional)
• 15 g cocoa powder (or dark grated chocolate)
• salt and pepper

Directions

1. 1

   Heat the oil in pan and add onion; fry for 5-10 minutes until translucent. Add garlic and fry for two minutes. Add celery; sweat for five minutes with lid on adding more oil or a little water.

2. 2

   Add the carrots and do the same for five minutes, then the parsnips, then the peppers then the mushrooms and then courgettes. Basically hard veggies first, soft veggies after with 5 minutes in between them to let flavours develop.

3. 3

   Add the tomatoes, tomato paste and chili (either dried or fresh) dried vegetable stock cubes and a little water (2 tablespoons). Also add kidney beans; season with salt and pepper and add the cocoa if using or chocolate.

4. 4

   Simmer for 10 minutes on low with the lid off.

5. 5

   Continue to simmer until reduced to desired consistency.

6. 6

   Serve sprinkled with vegan cheese, vegan yogurt (alpro plain), guacamole and on nachos.

7. 7

   Eat like a pig and declare that this is so good even my meat eating husband loves this.