Chili sin carne

I’m feeling delighted that someone has asked me for my veggie chili recipe. When I turned veggie, back in ’87, chili was one off the last things to go, because I couldn’t build the flavor I wanted… Until I discovered the secret ingredient (iled and drained, or user tinned, probably 2 tins)
2 tins chopped tomatoes
Black olives with stones removed, about  a cup full, this is the magic ingredient.

Chili powder
Cloves
Caraway seeds
Nutmeg

Dried soya mince

Two tablespoons of Marmite
Three tablespoons of dark soy sauce

Fry garlic and onions in olive oil.
Add red pepper and spices.

Two tablespoons of Marmite
Three tablespoons of dark soy sauce

Fry garlic and onions in olive oil.
Add red pepper and spices. Cover and braze, turn occasionally to prevent burning.
Meanwhile boil kettle and pour over soy sauce, and Marmite. Add soya mince and leave to hydrate.
Add kidney beans, olives and tomatoes; simmer to reduce until tomato juice is thick.
Add the soy mince and stir lightly so as not to spoil its texture.
Bring to back to boil and you’re done.

One Comment

  1. Kevan Says:

    I made this the other week after bookmarking it, but realised after I’d started that the recipe text was corrupted, so I had to wing it a bit. (It looks like the Google cache still has an intact version.) Tasted great, anyway, thanks for sharing the olive trick.

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