About the Recipe
Ingredients
For the ‘vegetable base’:
• 1 cup (120g) walnuts
• 8 oz. (230g) mushrooms
• 4 carrots, cut into chunks
For the chilli:
• 1 tbsp. olive oil
• 1 onion, diced
• 4 cloves garlic, minced
• 2 jalapeño peppers, deseeded, finely chopped
• 4 tbsp. tomato paste
• 1 tsp. chilli powder
• 2 tsp. ground cumin
• 1 tsp. smoked paprika
• 2 tbsp. soy sauce
• 2 x 14 oz. (400g) cans diced tomatoes
• 1 x 14 oz. (400g) can black bean, drained
• 1 cup (240ml) water
• salt and pepper
Preparation
Step 1
Place all the ‘vegetable base’ ingredients into a food
processor and pulse until you achieve a chunky paste-like
consistency. Set aside.
Step 2
Heat the olive oil in a large pan over a medium heat. Add
the onions and garlic and sauté gently for 5-7 minutes until
soft. Add the diced jalapeño peppers, tomato paste, chilli
powder, cumin, smoked paprika, and soy sauce.
Step 3
Next add in the chunky vegetable paste and cook for 10
minute, until softened. Season with salt and pepper to
taste.
Step 4
Add in the tomatoes, beans, and water. Bring to the boil
and then let it simmer on a low heat for around 45
minutes.