Kidney bean and soya chilli

Soya (TVP) chunks aren’t particularly cheap or easy to get hold of, which is a shame because they’re a fantastic ingredient – shelf stable, adaptable, and really easy to cook (I’m lucky enough to have a cheap supply  close to home). If you don’t have access to soya chunks you can use a meat of your choice, quorn, or firm tofu.

I owe it to my friend Sam for revealing the secret ingredients of a really good chilli – instant coffee and cocoa powder.

Thoroughly rinse 1 400g can kidney beans (you can soak them in water with a few spoonfuls of baking soda to reduce problems with wind). Preheat the oven to 180°C. If you have an oven safe saucepan or stovetop safe casserole dish, use that for cooking – if not, cook in a saucepan and transfer to a casserole dish. Fry 1/2 onion, sliced, and 2 large cloves garlic, sliced, in a spoonful of oil until golden. While the onion is cooking, rehydrate half a cup of soya chunks using boiling water, leaving to soak while you cook the vegetables. Add to the dish 1 small sweet potato, diced into 1cm chunks, and 1/4 red cabbage, also diced. Once the sweet potato is beginning to brown, drain off the soya chunks and kidney beans and add them to the dish with 1 400g can chopped tomatoes, 1 tbsp smoked paprika, 1 tsp instant coffee powder, 1 tsp cocoa powder and a pinch of chilli flakes. Refill the tomato can with hot water and stir in 1 tsp stock powder; pour about half into the chilli and leave the rest aside in case you need it later. Cover the casserole dish (use foil if you don’t have a lid) and cook in the oven for 30-40 minutes, adding more stock if needed, until the liquid has reduced to a thick sauce and the soya chunks are soft to the bite. Five minutes before the end of the cooking time, stir in half a cup of sweetcorn.

Makes 3 portions, keeps in the fridge for a few days. Can be eaten hot or cold.

Vegetable Casserole

Preheat the oven to 180°C. Melt 1tbsp butter in a large saucepan. Fry 1 leek, sliced and 3 cloves garlic, finely chopped until soft. Add 1 can kidney beans, rinsed; 4 medium potatoes, peeled and chopped; 6 small carrots, peeled and chopped; 1 large sweet potato, peeled and chopped; fry for a few minutes then stir in 1 can coconut milk, 1/3 cup chopped tomato, 1/3 cup stock, 1 tbsp paprika, 1/2 tbsp basil and 1 tsp cayenne pepper. Transfer to casserole dish, cover, cook for 35 minutes. Mix 1 tsp cornflour with a little hot water to make a paste. Stir into casserole, cook for a further 5 minutes.

Serves 3 generously

Variations:

  • Swap butter for vegetable oil for vegan
  • A large onion can be used instead of leek
  • Cornflour can be left out, just add a little less liquid or cook for a little longer
  • Any root vegetables can be used instead of carrot and potato
  • Sweet potato can be substituted for squash or pumpkin
  • Any softer vegetables should be added 10 minutes into the oven cooking time
  • 2 tbsp tomato purée or tomato ketchup and an extra 1/3 cup of stock can be used instead of chopped tomato