The richest chilli. All vegan. So buff.
Make sure you fold the coriander in right at the end so it keeps fresh.
Cooking Time (includes preparation time): 50 Minutes
Feeds: 4 People
2 Garlic Cloves - £0.30
1 Red Onion - £0.21
2 Peppers (Not Green) - £1.10
Cumin - £0.85
Paprika - £0.85
250g of Chestnut Mushrooms - £1.00
2 x 400g Tins of Chopped Tomatoes - £0.60
250g of Tofu - £2.00
Block of Vegan Dark Chocolate - £1.00
1 Bunch of Coriander - £0.70
1 Lemon - £0.30
Rice - £0.45
Kidney Beans - £0.30
Total Cost – £9.66 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.
Finely chop the garlic, onion and peppers. Add to a pan with a splash of olive oil and fry for 5 minutes. Add 1 1⁄2 teaspoons of both cumin and paprika. Mix together. Add a handful of chopped coriander stalks.
Add some water to stop the vegetables catching on the pan. Cook until they have softened.
Add 250g of halved chestnut mushrooms. Stir them in and pour in your tomatoes. Mix everything together.. Add 250g of cubed tofu. Stir it in.
Add 300ml of water followed by your kidney beans (with the water from the tin).
Get your rice on – follow pack instructions.
Mix the chilli together and let it bubble away on a medium-high heat with no lid for 15 minutes.
After 15 minutes, the chilli should be nice and thick. Add 5 cubes of dark chocolate and allow them to melt. Squeeze in the juice of half a lemon, season with salt and pepper and then add a handful of chopped coriander. Stir it in and remove from the heat.
Serve the chilli on the rice and enjoy!