British Vegan Chili
Ingredients
- 2 pcYellow onion (finely chopped)
- 3 pcGarlic (minced)
- 2 pcCarrot (small diced)
- 1 pcRed bell pepper (1cm cubes)
- 200 gRehydrated textured soy protein (well drained)
- 400 gRed bean (cooked and rinsed)
- 4 pcRound tomato (crushed)
- 100 mlRed wine
- 2 tbspExtra virgin olive oil
- 1 tbspCumin ground
- 1 tbspSmoked paprika
- 1 tspHot pepper en poudre
- 1 pinchGray sea salt
- 1 tbspTomato paste
- 300 mlVegetable broth (prepared)
Method
A thick, dark sauce that generously coats tender beans. Smoky spices and red wine provide an earthy depth, far from thin or watery versions.
- 1
Finely mince the onions and garlic. Dice the carrots. Sauté everything in olive oil until the onions are translucent and the carrots begin to soften.
- 2
Add the soy proteins and diced peppers. Sear over high heat for a few minutes. Aim for a light browning to avoid sponginess and develop flavors.
- 3
Add the cumin, smoked paprika, chili powder, and tomato paste. Stir for one minute until fragrant. The spices should not burn but just open up with the heat.
- 4
Deglaze with red wine, scraping the bottom of the pot. Add the crushed tomatoes, drained kidney beans, and vegetable broth. Bring to a simmer.
- 5
Lower the heat. Let it simmer uncovered. The sauce should reduce, thicken, and become glossy. The chili is ready when the sauce coats the spoon and flavors are well blended.
Frequently asked questions
How do you get this dish right?
- Don't rush: the longer the chili simmers on low heat, the creamier and deeper the sauce becomes.
- If the sauce reduces too quickly, add a ladle of stock to keep it moist.
How long does this dish keep?
Keeps for 3 to 4 days in the fridge in an airtight container. It's often better the next day after gentle reheating.
