Breadcrumbs
| Major Dahl in Tomato Sauce
| Saag Aloo
| Vegan Dhansak
| Murgh Makhani
| Thai Sticky Tofu
| Bhatura
| Mushroom Bhajii
| Red-Hot Chilli
|
Red-Hot Chilli
As the name suggests, eat with caution




Serves 4-6 (Estimated) Rating 4/5

Prep Time 15 Minutes Cooking Time 70 Minutes

Ingredients |
2 Tablespoons Vegetable Oil |
6 Vegan Bacon, finely chopped |
4 Garlic Cloves, crushed |
1 Teaspoon Paprika |
1 Teaspoon Ground Cumin |
½ Teaspoon Sea Salt |
2 Onion, diced |
1 Reconstituted Chipotle Pepper |
1 Jalapeno Pepper, minced |
1 Poblano Pepper, diced |
1.2 Kg Chopped Tomatoes, chopped |
3 Tablespoons Espresso |
1 Tablespoon Maple Syrup |
½ Teaspoon Dried Oregano |
Black Pepper |
2 Cups Black Beans, drained |
2 Cups Red Kidney Beans, drained |
½ Cup Cilantro, minced |
1 Cup Sour Cream |
2 Scallions, sliced |
Method |
Heat the oil in a large saucepan over medium heat. |
Cook the bacon until golden and crisp. |
Place on a wire rack to drain the excess grease. |
Crumble the bacon and set aside. |
Return the saucepan to medium heat and fry the garlic in the bacon fat until golden 1 to 2 minutes. |
Add the paprika, cumin, sea salt, onions, chipotles, jalapeños and poblanos. |
Sauté for 10 minutes. |
Stir in the tomatoes. |
Add the espresso maple syrup oregano and lots of pepper. |
Bring the chilli to a simmer. |
Turn down the heat to medium-low and cook for 50 minutes partially covered. |
Add the beans and cilantro and cook for 5 more minutes until heated through. |
Serve the chilli in bowls and top with a generous spoonful of sour cream the crumbled bacon and scallions. |