Batch cook vegetarian chilli | The Local Answer

Ingredients

• A drizzle of vegetable oil
• 2 red onions, finely chopped
• 1 white onion, finely chopped
• 4 sticks celery, finely chopped
• 100ml red wine
• A thumb-size piece of fresh ginger, finely chopped
• 6 cloves garlic, finely chopped
• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 tsp mixed herbs
• 2 tsp smoked paprika
• 1 tsp chilli flakes (more if you prefer a bit more heat)
• 250g mushrooms, finely chopped
• 2 tbsp tomato purée
• 1 vegetable stock cube
• 1 tbsp honey (optional)
• A dash of Worcestershire sauce (optional)
• 3 tsp sugar
• 2 red peppers, chopped into small chunks
• 1 large carrot, finely chopped
• 2 x 400g tins chopped tomatoes
• 1 x 400g passata
• 2 x 400g tins chickpeas
• 2 x 400g tins kidney beans in chilli sauce
• 2 x 400g tins black beans
• 6 squares dark chocolate
• 500g Quorn mince or alternative (optional)