This is a great basic recipe to have to hand, you can eat it on it’s own or serve it with rice, use it as a dip for tortilla chips or as a burrito filling, always great with guacamole, tomato salsa and a sour cream or yoghurt.
|Mexican Chili with Soya Mince|
Mexican Chili with Soya Mince
3/4 cup dried red kidney beans
1 cup soya mince (TVP)
1.5 cups of vegetable stock
1.5 tsp cumin seeds
2 tsp coriander seeds
1/2 tsp fennel seeds
1 dried red chili
2 tsp oregano
1 inch piece cinnamon stick
1 tbsp olive oil
1 stalk celery
2 tbsp tomato paste
1 cup passata or chopped tomatoes (tinned are fine)
1 tsp salt
1 tsp chipotle powder if available (or try smoked paprika)
1/2 cup frozen sweet corn
- Wash the kidney beans in a couple of rinses of cold water, then cover with water and soak overnight. Drain again, place in a deep, heavy bottomed saucepan and cover with double the amount of water, bring to a boil and cook for 1 hour or until the beans are soft but not mushy.
- Place the soya mince in a bowl, bring the stock to a boil and pour over the mince, cover with a place and let stand for 1/2 an hour, drain and save the liquid.
- In a dry, heavy bottomed saute pan lightly toast the cumin, coriander, fennel, red chili, oregano and cinnamon stick. Place in an electric coffee grinder and grind to a powder or use a pestle and mortar to produce the powder.
- Heat the olive oil in a heavy bottomed sauce pan, add the celery and saute a few minutes until soft. Add the tomato paste along with the spice mix, stir and cook for a couple of minutes.
- Add the passata or chopped tomatoes, the salt and chipotle powder, along with the beans, the soya and the remaining stalk from the soya, bring to a boil then cover and simmer for 15 minutes.
- Add the sweet corn and simmer for 5 minutes more.