After seeing a post on a vegan Facebook group for ideas for a nice smokey chilli for someone’s omni hubby, I posted the list of ingredients we use in the Smokiest Chilli Ever recipe.
My hubby is the infamous Viking from this video. The one in the green. No spoilers, watch till the end if you haven’t already seen it.
Not only does he love anything hot, he loves food to be really packed with tomatoes and onions. We sometimes put two huge Spanish onions in this recipe.
As for the tomato puree I buy huge catering size tins from the Indian restaurant wholesaler The Sweetmart then scoop it into silicone muffin trays and baby puree freezer containers and when they’re frozen I pop them out into a bag in the freezer. I just top up the bag every time we buy a tin and it works out cheaper than buying in Costco, as their tins are small. Seems like less waste to me and I haven’t got time to be opening tins all the time. I’d do the same with the tinned chopped toms but they’d take up too much room and take too long to defrost. So we buy chopped tomatoes when they’re 25p each in ASDA (KTC brand) at four for £1.
The Smokiest Chilli Ever
Scrummy and packed full of flavour for real chilli lovers
- 2tsp whole cumin seeds
- 1tsp whole coriander seeds
- 1 black cardamom pod
- 1/2 tsp smoky bacon flavour seasoning
- smoked naga (if you like it mega hot)
- 1tsp urfa biber chilli flakes
- 2tsp smoked black beans
- 2tsp oak smoked paprika
- 1tsp cacao powder
- 2tbsp mustard oil
- 1 onion
- 3 cloves garlic
- 2 carrots
- 2 sticks celery
- 1/2 cup dry TVP mince
- 2tbsp tomato puree
- 2 tins chopped tomatoes
- tin kidney beans
- boiling water or stock
- Step 1 Dry roast the spices in a pan and leave to cool. Take out the black cardamom pod and then grind the seeds.
- Step 2 Soak the spice powder and cardamom, chillis, smoked salted black beans, paprika and cacao or cocoa powder in some boiling water or stock while you prepare the rest.
- Step 3 Roughly chop the onions and slice the garlic and fry hard in mustard oil, so they get lots of colour but don’t burn. When they start to soften, finely chop the celery and carrot and add these. Continue to cook until they start to shrink and go softer then add the dry TVP mince and cook for a minute or two.
- Step 4 Add the tomato puree and cook until it starts to stick to the pan. Add a little water if you need to but when the puree is incorporated and has coated it all well add the tomatoes and the spice/chilli mix.
- Step 5 Add more water till it’s the consistency you like and any other veg like red peppers or courgette. Add a lid and cook slowly for as long as possible, stirring occasionally in a slow cooker or pressure cook for half an hour.
- Step 6 Sometimes we add chopped coriander at the end and serve with steamed brown basmati or mixed quinoa, griddled sweetcorn fritters and a ton of nooch.