Soya chilli - wheat free recipe

dietary information:

wheat free yes
gluten free no
nut free yes
dairy free yes
vegetarian yes
vegan yes
Wheat free Soya chilli

serves 4

100 g soya chunks
500 ml cold water, for soaking soya chunks
1 large onion, chopped
1 tbsp olive oil
1 tbsp tomato puree
2 tsp mixed herbs
1 fresh chilli, chopped
chilli powder, quantity to taste
2 x 400g chopped tomatoes
1 x 400g 400 tin kidney beans, drained
1 large green pepper, seeded & chopped
1 large red pepper, seeded & chopped
4 squares 70% cocoa (dark) chocolate (optional)
freshly ground black pepper
conversion charts

1. Soak the soya chunks in the cold water for at least one hour. Just before required for cooking drain thoroughly.
2. Put the olive oil and chopped onion into a large saucepan and lightly brown the onion. Add the tomato puree and cook for about 30 seconds.
3. Add the chopped tomatoes, herbs, chopped chilli, chilli powder, kidney beans, chopped peppers, drained soya chunks and freshly ground black pepper and mix thoroughly.
4. Cover the pan and bring to the boil then turn down the heat and simmer for 20 minutes. At the end of this time add the optional chocolate chunks and stir until they have melted and mixed well. Simmer for another 20 minutes. The chilli should have approximately 40 minutes cooking time, excluding time spent cooking the onion.
5. Once cooked, serve on a bed of white or brown rice, or in large bowls with wheat free tortilla chips & sour cream.

We really do recommend that you put the chocolate into the recipe. It gives an amazing richness to the texture and depth to the flavour. We wouldn't make our chillies without it.


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