You don’t need meat to make a tasty chilli, as with the right balance of ingredients, soya mince – or TVP – can taste just as good!
Ingredients:
Serves four (or two if very hungry)
100g dried beans (such as red kidney
beans, black beans or pinto beans)
100g dried soya mince
2 medium onions, finely chopped
2 heaped tsp hot chilli powder
1 carton tomato passata
1 tbsp tomato puree
1 tsp of oregano (or mixed herbs)
1 tsp fennel seeds
1/2 tsp cinnamon
1 tsp honey
Salt and pepper to taste
Oil for frying
First soak the beans: this can be done overnight, or by using the 'power soak' method by bringing them to a boil water that covers them by three inches, simmering for two minutes, then leaving to cool for an hour before draining.
Place the soya mince in a bowl, pour over 300ml water then allow to soak; this should take no longer than half an hour, usually less.
Chop the onions finely and fry with a little oil in a pan with the chilli powder, herbs and spices. When the onions are cooked add the soaked soya mince and stir well to warm it up, then add the drained beans and the passata (200ml should be enough, but add more if you think the chilli is too thin). Add the honey to balance the bitterness of the chilli and some salt/pepper to taste and keep on a low heat for another 10 minutes.
Serve with white rice and maybe a side of cornbread.
