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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I kept changing this recipe until I found my favourite combination... I think it's really tasty but hope to hear what anyone else thinks of it : ) .Perfect with some homemade fresh salsa and guacamole. Ingredients:
1 onion |
2 tbsp olive oil |
4 cloves of garlic |
1 fresh jalapeno chilli |
pinch of dried chilli flakes |
1 tbsp oregano |
1 tsp smoked paprika |
1 tsp ground coriander |
pinch of cayenne pepper |
1 tbsp ground cumin |
2 cups tvp |
1 green pepper |
2 cups water |
1 tin chopped tomatoes |
2 tbsp vegan bullion powder |
salt |
black pepper |
1 tin kidney beans |
1 tin black beans |
1 tbsp marmite |
1 tbsp cocoa powder |
a couple tbsp orange juice (or 1 tsp brown sugar) |
fresh coriander |
Directions:
1. Chop the onion and start frying in a heavy pan. Meanwhile finely chop the garlic and add to the onion.
2. Chop the fresh chilli and add to the pan. Fry on a low heat for about a minute and then add the spices: oregano, paprika, coriander, cayenne and cumin. These will burn easily so keep stirring. Add the water and the TVP and scrape the bottom of the pan with your spatula to get all the spices in.
3. Chop the green pepper and add to the chilli along with the tinned tomatoes. Add a pinch of salt & pepper, cover and let it simmer for 30 min.
4. Add the drained beans. (I am lazy and seldom have time to pre-soak and boil beans so I just use tinned and to be honest, I can't tell the difference. Just don't buy the salted kind).
5. Bring back to boil and add the Marmite. This really makes a difference. Even if you're not a Marmite lover, you'll appreciate the rich flavour it brings.
6. Finally add the cocoa powder and orange juice, stir well and check the taste. Adjust the seasoning and take off the heat. It's good to let it sit for 10 minutes before serving.
7. Garnish with chopped coriander. Serve with guacamole, salsa, vegan sour cream, more jalapenos, some rice and an ice cold beer.
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