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.

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