Vegetable Chilli Stew (Cook-In-Bulk Version) - Kake's (Vegan) Cookery Site

Ingredients

• 2 large onions, finely chopped
• 2 medium carrots, finely chopped
• 3 stalks celery, finely chopped
• 150ml (5 fl oz, just over 1/2 cup) red or white wine
• 2 x 400g (14 oz) cans (3-4 cups) canned chopped tomatoes (undrained)
• 1 Tbsp red wine vinegar
• 1 Tbsp vegan Worcestershire sauce (optional)
• 2-1/2 x 400g cans (about 600g, 21oz, 4 cups) mixed beans (eg kidney, pinto, aduki, blackeye) rinsed and drained
• 1 Tbsp chilli powder (I prefer hot; use mild if you like)
• 2 Tbsp ground cumin
• 2 tsp Hungarian paprika
• 1 tsp ground cinnamon
• 1 tsp ground coriander
• 1 tsp cocoa powder (yes, really!)
• 1 bay leaf
• 2 green chillies, left whole (optional)
• 1 Tbsp stock powder, or 1 stock cube
• 2 (sweet bell) peppers, of different colours if possible, chopped
• 2 medium courgettes (zucchini) - about 200g (7oz) each, finely chopped
• 8-15 cloves garlic, finely chopped
• hot pepper sauce to taste (optional)
• 1 tsp each of dried basil and dried oregano