Really tasty vegan/vegetarian Chilli Con Carne with chocolate and Jalapeno Relish!

This yummy meal is tried out and tested by me and a big succes with many guests (also the non-vegan and vegetarian ones)

With thanks to chef and partner Martine Jackson who really gets all the credit for this! Made and eaten within an hour! Enjoy (-:



2 shallots chopped

1 medium onion chopped

1 red pepper – chopped

2 tins tomatoes

2 tins of black beans or kidney beans

½ tube of tomato puree

Pint of veggie stock

2 cloves of garlic – crushed

1/2tsp cumin

1/2tsp chilli powder

1/2tsp smoke paprika

1tsp all spice

1 star anise

2 bay leaves

1 chipotle chilli (deseeded, toasted and then soaked for 15 mins)

¼tsp cayenne pepper

Minced Quorn

2 pieces of 70% dark cholocate

Salt and pepper to season

To garnish

1 medium onion chopped

(Sour cream) non-vegan option

(Grated cheddar cheese) non-vegan option

Jalapeno chutney (2:1 ratio of pickled jalapeno chillies(2 cup)/Pickled gerkins(1 cup),1/4 raw onion,

splash of vermouth, 1 clove of garlic chopped, black pepper, dash of tabasco and blend with a hand



Add some oil to a large heavy bottom frying pan. Once hot add the onions, shallots and peppers and

fry for 5 mins add the chopped garlic and all the dry spices and the chipotle chilli and fry for a further

few minutes. Add the quorn and stir for 2 minutes. Add the stock, tomatoes, tomato puree and the beans and get

to a simmer. Add the star anise, chocolate, salt & pepper and the bay leaves and continue to simmer

for 45 mins stirring occasionally. Once cooked allow to cool for 15 minutes for the flavours to mature

before serving.

Serve with Boiled rice or crackers, with a spoon full of raw chopped onions, a spoon full of jalapeno

relish, (some cheddar cheese and a spoon of sour cream if non-vegan). Enjoy!!!!


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