Soya chilli - wheat free recipe
dietary information: |
| wheat free |
|
| gluten free |
|
| nut free |
|
| dairy free |
|
| vegetarian |
|
| vegan |
|
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 |
| 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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