Lunch Tuesday 5 December - Chilli

Chilli
I think just about everyone in the Western world has made chilli at some point or the other. There certainly is a lot of discussion about chilli recipes, what makes good chilli, authentic chilli etc.

Anyway, here is a recipe that I made.

3 cloves garlic, crushed
1 large onion, chopped
1 tablespoon olive oil
1/2 red pepper, chopped
4 meat free veggie burgers, crumbled up (or another TVP/texturized vegetable protein)
400g cooked borlotti beans (normally I would use kidney but borlotti beans aka Roman beans are virtually the same)
1oz/28g tomato puree (paste)
1 can/400g peeled plum tomatoes in juice
1 tomato can full of water
2 dried ancho peppers, refreshed by soaking in water and chopped (about 20g)
5 dried habanero pepper, refreshed by soaking in water and chopped (about 5g)
1 teaspoon dried marjoram
1 teaspoon powdered cumin
100g cherry tomatoes, halved

Fry to garlic, onions & pepper with the olive oil in a large pan until softened.

Add the TVP, beans, canned tomatoes, water, tomato puree, peppers and spices.Keep the chilli soaking water and add that as well - lots of flavour there.

Cover and cook over low heat for at least one hour, until the chilli is thick and most of the water has evaporated out.

Add the cherry tomatoes and cook for another 15 minutes or so.

The cherry toms are from my two plants on the balcony which are STILL producing fruit even though it is December. I add them as a bit of an after thought, but they were nice.

Makes two large servings. Realistically, this could serve 4 if served with rice.

Nutrition Data per serving
Calories (kcal) 586.2
Carbohydrate (g) 64.4
Protein (g) 44.0
Fat (g) 17.9
Fibre (g) 21.7