This recipe gives vegetarians and vegans a delicious, fresh and spicy Mexican chilli that’s full of flavour. It’s easy and quick to prepare and it can be made ahead and stored in the fridge or freezer until needed. It has quite strong flavours so I like to serve it with plain white rice.
2 tablespoons vegetable oil
1 large onion, finely chopped
2 cloves of garlic, peeled and finely chopped
Mexican chilli seasoning mix made up of: 1 tsp ancho chilli powder, 1 tsp chipotle chilli powder, 1 tsp mulato chilli powder, 1 tsp pasilla chilli powder, 1 tablespoon ground cumin, 1 tablespoon dried oregano, ½ tsp ground black pepper and ½ tsp salt
1 x 400g tin chopped tomatoes (use Mutti tomato pulp if you can get it)
150ml stock made with vegan stock powder
2 tablespoons red wine vinegar
10 to 12 quite large white button mushrooms, stalks removed, wiped clean and cut into bite sized pieces
1 red or green pepper, deseeded and cut into bite sized pieces
1 x 400g tin red kidney beans, drained and rinsed
Heat the oil in a large non-stick pan and sauté the onion until softened and starting to brown at the edges. This will take about 10 minutes. Add the garlic and sauté for a further minute. Add the Mexican chilli seasoning mix and stir fry for 1 minute. Add a splash of stock if it starts to catch.
Add the tinned tomatoes, stock and vinegar, stir to mix well and bring to a simmer. Cover and simmer for 15 minutes. Stir in the mushrooms, cover and simmer for a further 15 minutes. Add the peppers and kidney beans, cover and continue to cook for a final 15 minutes. Taste and adjust the seasoning if needs be.
The dish can now be cooled and stored in the fridge for a couple of days or frozen until needed. To serve, return to a gentle simmer and cook for 10 minutes.