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August 4, 2011
Chilli sin carne with spicy potato wedges
First make the wedges:
Peel and chop potatoes into wedge shapes.
Toss in vegetable oil, mixed with 1/2 teaspoon chilli powder and the same of hot smoked paprika, some salt and pepper.
Put on a baking tray and into a preheated 200C over for 30 minutes.
Then the chilli:
2 tablespoons oil
2 medium onions, chopped
3 cloves garlic, finely chopped
1 tablespoon ground cumin
2 teaspoons chilli powder (more or less depending how hot you like it)
1/2 a pack of frozen soya mince
1 teaspoon dried oregano
1 16oz tin of kidney beans, drained
1 small tin sweetcorn, drained
1 16 oz carton creamed tomatoes
1 tablespoon homemade vegan pesto
3 heaped teaspoons cocoa powder
3 teaspoons vegetable bouillon powder
1 large field mushroom (mine was teaplate sized!)
2 fresh jalapeno chillis
2 bay leaves
pinch or two of sugar
1 teaspoon balsamic vinegar
some water to loosen the sauce to a nice consistency
salt and black pepper
Soya yoghurt and lime wedges to serve
Saute onion and garlic in oil gently for 15 minutes until soft. Add cumin and chilli powder, soya mince and oregano. Fry a few seconds to bring out spice flavours. Add all other ingredients and simmer for 15-20 minutes.
This will serve 4-6 people.
Serve with a dollop of soya yoghurt, a couple of wedges of lime, potato wedges and a crisp green salad, dressed with olive oil and lemon juice. And a bottle of ice cold lager. At least one each.
Posted by glittrgirl at August 4, 2011 7:43 PM
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