About the Recipe
A hearty filling dish and a real crowd pleaser, I have served this dish to many meat eaters who actually say that they prefer it to chilli con carne. Also the quinoa combined with lentils makes a great meat substitute as it is high in protein and is one of the few plant substitutes which is a complete protein meaning that together they contains all 9 amino acids that you would find in meat.
Ingredients
- 200g of dried soja mince
- 3 x 500ml tomato artisan sauce
- 500ml of water
- 1 jars of red kidney beans
-2 jars of red lentils
- 4 large carrots
- 2 large onions
- 1/2 bulb of garlic
- 3 squares of high coco dark chocolate
- 1 large glass of red wine
- 1/2 tsp chilli powder
- 1 tsp cayenne pepper
- 2 tsp cumin
- 2 tsp paprika
- 2 tsp brown sugar
- 1 tsp oregano
- 1 tsp onion powder
- 1 tsp garlic powder
- small bag of padron peppers
Preparation
This recipe will feed 8/10 people, for a smaller quantity simply halve the ingredients.
To Prepare before the class or before your guests arrive
Soak your dried soja in hot water with a vegetable stock cube for 10 minutes. Add your tomato sauce, water and a large glass of red wine to a large saucepan or slow cooker. Next rinse and drain the kidney beans and lentils then add the soja mince. Add the herbs and spices as well as most importantly the dark chocolate. For a normal spice level use 1 tsp of chilli for a 'blow your socks off' chilli double up on the chilli. Dice the onions and crush or finely chop the garlic and grate the carrots, fry this all together until golden brown and add to the pan. Congratulations your chilli is nearly done!
Pour yourself a large glass of red wine to reward yourself for your ingenuity.
Turn on your slow cooker or simmer on a gentle heat whilst stirring regularly, if you notice the mixture is a bit thick then add more water, if you notice it is a bit thin add some more quinoa to the mix.
Put half a bag of wholegrain rice in the rice cooker and fill with cold water from the tap until the water is 3 inches above the rice, add a dash of olive oil and a couple of pinches of salt. Put the rice cooker on just before the class starts so that the rice will be cooked and warm when the class finishes.
Grate some bowls of cheese and dice some peppers to fry after the class and use as a garnish.
To do after the class or when your guests arrive
Once the class is finished all that is left to do is heat the chilli up and fry the diced peppers.
Serve the chilli in a bowl with the wholegrain rice and finish with some padron or green peppers, nachos on the side and a generous dollop of guacamole. Dust everything with some cayenne pepper before devouring.