Smoky Chipotle Flavoured Kidney Bean and Mushroom Chilli - Vegetarian Society
Everyone has a chilli recipe. This one has a kick, with a deep smoky flavour from the chipotle in adobo sauce. Freeze-friendly, so you can save for later.
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Cooking tools:
- Pan
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Wooden spoon
- Can opener
- Grater
- Kitchen scale
- Stove
- Colander
- Ladle
- Serving bowl
- Plate
- Saucepan
- Fine-mesh sieve
Ingredients
- 1 onion, finely chopped
- 1 tbsp olive oil
- 4 cloves garlic, crushed
- ¼ tsp cinnamon
- ½ tsp cayenne pepper
- 1 tsp dried oregano
- 2 tbsp chipotle in adobo
- 50g bulgur wheat
- 2 x 400g can chopped tomatoes
- 400g can kidney beans
- 2 fresh chillies, chopped
- 75g tomato puree
- 100g sun-dried tomato puree
- 250g mushrooms, sliced
- 25ml vegan red wine
- 1 tsp vegan stock powder
- Salt
- pepper
- 75g pickled jalapeno chillies
- 20g dark chocolate, grated
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