Vegan chilli — Adapted from the original recipe (opens in a new tab) Method ↓ Metric US Print Ingredients Copy 400g mushrooms olive oil ¼ tsp salt black pepper 2 red onions 4 garlic cloves 2 red chillies 30g coriander 1 celery stick 1 red bell pepper 1 tsp chilli powder 1 tsp smoked paprika 1 tsp cumin ½ tsp cinnamon ½ tsp dried oregano ½ tsp salt ½ tsp black pepper 1 bay leaf 1 tbsp tomato purée 250ml red wine 2 tsp soy sauce 1 tsp balsamic vinegar 2 x 400g cans chopped tomatoes 1 x 400g can black beans 1 x 400g can kidney beans 1 ½ tsp maple syrup 10g dark chocolate Method Cook 01 Blitz the mushrooms in a food processor until very finely minced. Fry in a little hot oil with the salt and pepper for 5 min, then set aside 02 Mince the onions and garlic, deseed and finely chop the chillies, finely chop the coriander stalks (keep the leaves), and chop the celery and red pepper into small chunks 03 Gently fry the onion, garlic, coriander stalks and chillies in a little oil for 5-10 min, stirring constantly, then add the celery and red pepper 04 Stir in all the spice mix ingredients to coat the vegetables, then stir in the tomato purée 05 Add the red wine, soy sauce and balsamic vinegar, turn the heat up and reduce by two-thirds until the alcohol smell has gone 06 Add the tinned tomatoes and simmer for 5 min until noticeably thicker 07 Drain the black beans and kidney beans and stir in with the maple syrup, dark chocolate and minced mushrooms 08 Simmer gently, lid off, stirring occasionally, for at least 10 min until it reaches the right thickness, adding water if it needs loosening 09 Remove the bay leaf, stir through the coriander leaves and serve Filed under Mexican Vegetables Pulses Vegan Main