Prep 25 mins
Cook 15 mins
Resembling the traditional 'con carne' dish somewhat, this is a serious chilli when prepared exactly as described. The green peppers provide a diversionary edge, but the habanero heat tells - be warned! (or should that be 'be warmed!'?) Designed to suit both chillihedz and the Scoville-shy!
- 8 ounces textured vegetable protein, minced,reconstituted with
- 21 fluid ounces stock, with
- Tabasco sauce
- 3 tablespoons sunflower oil
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 green peppers, finely diced
- 1 green chili, deseeded and finely chopped (reserve and chop the seeds)
- 2 teaspoons ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon smoked paprika
- 1 teaspoon cocoa powder
- 1 teaspoon oregano
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 teaspoon ground cinnamon
- 3 1⁄2 fluid ounces passata
- 2 dried habanero chiles, soaked in hot water for 30 minutes
- 1 tablespoon sunflower oil
- Heat 2 tbsp of the oil in a large pan and sauté the onion till translucent.
- Add the garlic and all peppers and sauté till cooked, then add all the herbs and spices.
- Stir briefly, then add the passata and the TVP mince and heat through.
- Drain the habaneros, adding the soaking water to the chilli, then finely chop and sauté in the remaining oil with the chopped chilli seeds until the aroma catches in the throat.
- Serve the heat-haters first then stir the sauté mix into the TVP for the chillihedz.
- Serve with garlic bread.