This is vegetarian, but not deliberately so – I’ve just never liked mince-based (or veggie mince-based) chilis. I use beans instead – use your favourite beans, though it is butter beans (large lima beans) that really make this dish for me. I use half butter beans, half red kidney beans. Some chick peas (garbanzo beans) and/or black beans would probably be good too.
1 onion, chopped
Fry the onion until it is translucent, then add:
2 cups mushrooms, sliced
Cook until the mushrooms release their fluid and then that cooks away. Then add:
2×15 oz cans beans or 2 cups dried beans (pour over boiling water, soak for an hour, then cook through – about an hour)
1×15oz can chopped tomatoes
Bring to a boil then simmer gently. In a food processor combine:
2 T tomato puree
2 chipotle chilis in adobo sauce plus 1 T of the sauce
Stir into the chili mix, then simmer for at least 10 mins, to allow the flavours to combine. Stir in:
2 T coriander or parsley
To serve, stir in yoghurt or sour cream and sprinkle over some grated cheese.
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