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You won't miss the meat in this punchy and flavourful veggie chilli [Photo: Vegetarian Society]

Vegetarian chilli

Everyone has a favourite chilli recipe.

This meat free version one has a real kick, with a deep smoky flavour from the chipotle in adobo sauce (which can be bought from supermarkets in the Mexican section). Serves 4.

Ingredients

• 1 onion, finely chopped
• 1 tbl olive oil
• 4 cloves garlic, crushed
• ¼ tsp cinnamon
• ½ tsp cayenne pepper
• 1 tsp dried oregano
• 2 tbl chipotle in adobo sauce
• 50g (1 ½ oz)  bulgur wheat
• 2 tins of chopped tomatoes
• 1 can of kidney beans, rinsed and drained
• 2 fresh chillies (as hot as you like)
• 75g (1 ¾ oz) tomato puree
• 100g (3 oz) sun dried tomato puree
• 100g (3 oz) sun dried tomatoes, sliced
• 250g (8 oz) mushrooms, sliced
• 25ml  (1 oz) vegan red wine
• 1 tsp vegan stock powder
• Salt and pepper, to taste
• 75g (1 ¾ oz) pickled jalapeno chillies, chopped
• 20g (¾ oz) dark chocolate, grated

Method

1 In a large pan gently fry the onions in the oil. After five minutes add the garlic and spices and cook for 2 minutes.

2 Add all of the remaining ingredients other than the jalapeno chillies and chocolate. Allow to simmer for 20 minutes.

3 Just before serving add the jalapenos.

4 When served top with a little grated dark chocolate. This will add a slight aroma of chocolate, without making the chilli taste strongly of chocolate.

5 Serve your chilli with rice or jacket potatoes and guacamole, sour cream and salsa.

Cooks tip: the chilli freezes well, so you might want to save a little so that you can make huevos rancheros for breakfast.

• The Vegetarian Society Approved trademark is the original and only one to trust. The only legally licensed vegetarian trademark, you can ensure that where you see its logo, all products have passed through its strict criteria and can be guaranteed 100% vegetarian. To find out more visit http://www.vegsocapproved.com/

Recipe © Cordon Vert vegetarian cookery school