C~N~Do Scotland Walking Holidays

This is a Vegan dish

Serves:

Serves: 6-8

Ingredients:

• 2 Tbsp olive oil
• 225g onions, diced
• 225g celery, diced
• 150g green peppers, diced
• 2 Tbsp mild chili powder, or to taste
• few pinches dried oregano
• 800g can chopped tomatoes
• 300g cooked kidney beans
• 60g plain TVP mince
• 60ml water
• 3 fat cloves garlic, chopped
• 1 Tbsp soya sauce
• 45g tomato puree
• 1 Tbsp sugar
• salt
• freshly ground black pepper

Equipment:

• Large cooking pot

Timing:

Preparation time: 20 minutes

Cooking time: 45 minutes

Full Flavoured Vegan Chilli

This recipe makes a large pot of full flavoured vegan chili. The chili is best made a few hours if not the day before serving, to allow the flavours to develop and the TVP to soak up the sauce. Garnish with fresh coriander or oregano if you have it.

Cooking Instructions:

1. Heat up the oil in a very large pot, add the onions, celery, and a little salt, and sweat them, covered, for 15 minutes.
2. Add the peppers, chili powder and oregano, and stir for a minute before adding the rest of the rest of the ingredients up to and including the soya sauce.
3. Simmer for about 20 minutes, until the vegetables are just tender, stirring frequently to prevent sticking.
4. Add the tomato puree, and sugar and seasoning to taste. Simmer for a couple more minutes.
5. Serve with rice, chips, baked potatoes, pasta, or simply some tasty bread.

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