Ultimate Veggie Chilli

meatfreemondays.com

Cambia

Meat free monday

subheading: For the sofrito base:

1 onion, finely diced

2 sticks celery, finely chopped

1 large carrot, or 2 smaller carrots, finely chopped

4 to 5 tablespoons olive oil

subheading: For the spicing:

1 teaspoon cumin

1 teaspoon ground coriander

1 teaspoon hot smoked paprika

1 teaspoon fennel seeds

1 teaspoon mixed Italian herbs (rosemary, thyme, oregano)

1 teaspoon cayenne pepper, optional (if you like your chilli spicy!)

subheading: For the chilli:

500 g veggie mince (e.g. Linda McCartney’s Vegemince)

3 tablespoons tomato puree

2 tins of tomatoes (we used 1 tin whole plum tomatoes and 1 tin chopped tomatoes)

400 to 500 g cooked kidney beans (e.g. 1 standard tin or jar)

1 cube veggie stock powder/2 teaspoon bouillon powder

salt and pepper

subheading: For the flavour bombs:

3 tablespoons nutritional yeast or 1 heaped teaspoon yeast extract paste (e.g. Marmite)

1 tablespoon miso paste (brown rice or red)

1 teaspoon French mustard

pinch of sugar

1 small bunch of coriander, including stems

subheading: To serve:

jacket potatoes or rice

Directions at meatfreemondays.com

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