Imported from the web

Veggie Chilli Sin Carne

Name: Veggie Chilli Sin Carne
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1 Onion (Peeled and cut into wedges); 6 Garlic cloves (Peeled); 3 Tomatoes (Cut into wedges); 2 Jalapeños (Stalks removed); 30 g Dried porcini mushrooms (Rehydrated in boiling water; use the soaking water too); 1 Bell pepper (Diced); 3 tbsp Chipotle paste; 1 tsp Ground cumin; 2 tsp Ground cinnamon; 1 tsp Smoked paprika; 2 tsp Dried oregano; 250 ml Coffee (Brewed); 1 tbsp Marmite; 1 can Chopped tomatoes (400 g can); 400 g Kidney beans (Each can is 400 g; drained and rinsed); 70 g Dark chocolate (To serve; melted into the chilli); Olive oil (A shot for frying the pepper, then another shot for the spices); Boiling water (Enough to cover the porcini mushrooms); Water (Add as needed to loosen the chilli if desired); Salt (To taste); Black pepper (To taste)

Recipe by Mob

Imported by Starr2 on SeeMeCook

A rich vegetarian chilli built around beans, smoky spices, charred vegetables and a blended porcini mushroom base. Coffee and dark chocolate deepen its savory flavor.

6 servings80 minMexican

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Ingredients

1 Onion (Peeled and cut into wedges)
6 Garlic cloves (Peeled)
3 Tomatoes (Cut into wedges)
2 Jalapeños (Stalks removed)
30 g Dried porcini mushrooms (Rehydrated in boiling water; use the soaking water too)
1 Bell pepper (Diced)
3 tbsp Chipotle paste
1 tsp Ground cumin
2 tsp Ground cinnamon
1 tsp Smoked paprika
2 tsp Dried oregano
250 ml Coffee (Brewed)
1 tbsp Marmite
1 can Chopped tomatoes (400 g can)
400 g Kidney beans (Each can is 400 g; drained and rinsed)
70 g Dark chocolate (To serve; melted into the chilli)
Olive oil (A shot for frying the pepper, then another shot for the spices)
Boiling water (Enough to cover the porcini mushrooms)
Water (Add as needed to loosen the chilli if desired)
Salt (To taste)
Black pepper (To taste)

Steps

1
Heat the grill to medium-high. Peel and cut the onion into wedges, peel the garlic, cut the tomatoes into wedges, and remove the jalapeño stalks. Arrange the vegetables on a baking tray.
2
Slide the tray under the grill for 10 minutes. Turn the vegetables and grill for another 5 minutes, until charred.
3
Put the dried porcini mushrooms in a bowl, cover them with boiling water, and leave to stand for 20 minutes, until fully hydrated.
4
Transfer the grilled onion, garlic, tomatoes and jalapeños to a blender. Add the rehydrated mushrooms and their soaking water, then blend until smooth. Set the paste aside.
5
Dice the bell pepper. Heat a shot of olive oil in a large lidded pan or casserole dish over medium heat.
6
Add the diced pepper and fry for 5 minutes, then remove it from the pan and set aside.
7
Add another shot of olive oil to the pan and heat over low-medium heat. Add the smoked paprika, cumin, cinnamon and oregano, and cook for 1 minute.
8
Add the blended mushroom paste and chipotle paste to the pan.
9
Pour in the coffee and add the Marmite.
10
Add the canned chopped tomatoes and the drained, rinsed kidney beans.
11
Return the fried bell pepper to the pan. Cover and simmer over low heat for 30 minutes.
12
If you prefer a thinner chilli, loosen it with water. Melt the dark chocolate into the chilli, then taste and adjust the seasoning with salt and black pepper.

Notes

The source does not specify the amount of olive oil, boiling water, optional thinning water, salt or pepper. It lists dark chocolate as ‘to serve’ while the method says to melt it into the chilli; the method is followed here. The comments suggest possible substitutions and serving ideas, but they are user suggestions rather than part of the authoritative recipe.