Chili

During the winter I went to a vegan chili competition. Before then I used to make chili with Club House chili seasoning. After tasting some of the chili's there I was spoilt. They had fresh jalapenos, chilis, chipoltes, garlic and coriander. Some had ingredients such as chocolate, cocoa, coffee, even Jack Daniels whiskey! That prompted me to experiment and get this recipe. Obviously you should experiment yourself as well! This recipe makes six portions if you serve it with rice.

1 packet of Yves Veggie Ground Beef
1 large chopped onion
1 can of chopped tomatoes
1 can of red kidney beans drained and rinsed
2 finely chopped jalapenos
2 finely chopped chilis
1 clove of finely chopped or minced garlic
1 bunch of chopped coriander (or cilantro as it's also known)
1 teaspoon of dried oregano
1 tblspn of cornstarch
1 tblspn of oil
Salt and pepper

Note; The chilis and jalapenos can vary in their heat, depending on how ripe they are. If they are over ripe or slightly wrinkled they aren't as pungent. Sometimes I've added three chilis and there are times when I've got everything perfect but, the last time it was far too spicy. So in future I will add some chipolte powder. It also gives it a smokey flavour.

Fry the onion, garlic, chili and jalapeno until soft.
Add the veggie beef and mix together.
Add the tomatoes with the juice and bring to the boil.
Add the kidney beans and heat until they're warm.
Mix the cornstarch with some water and add to the pan to thicken the chili.
Last of all add the coriander.