Vegan Chilli Con Carne

Ingredients

• 1 tbsp olive oil
• 2 large onions, peeled and chopped
• 6 cloves garlic, peeled and chopped/crushed
• 250 g (0.55 lbs) lentils (cooked, any variety)
• 250 g (0.55 lbs) mushrooms, chopped
• 360 ml (1 1/2 cups) full-bodied red wine
• 180 ml (3/4 cup) vegetable stock
• 4 tbsp vegan Worcestershire sauce
• 2 red bell peppers, chopped
• 4 x 400 ml (4 x 14 oz) tins chopped tomatoes
• 1 tsp smoked paprika
• 4 tsp cumin
• 2 tsp ground coriander
• 2 tsp hot chilli powder
• 3 tsp ground ginger
• 2 tsp mixed herbs
• ½ tsp salt
• ½ tsp black pepper
• 1 chopped fresh chilli (more if you like it hotter)
• 3 tbsp tomato puree (paste for US)
• 1 tsp chipotle paste
• 2 x 400 g (2 x 14 oz) can kidney beans, drained and rinsed
• 1 x 420 g (1 x 14 oz) can mixed beans, drained and rinsed
• small bunch chopped fresh coriander (cilantro)

Instructions

1. Heat the olive oil in a large pan. Add the onions and cook on medium/high for about 5-6 minutes until soft and translucent.
2. Add in the garlic and mushrooms and cook for a further 3-4 minutes until the mushrooms are softened.
3. Pour in the red wine, bring it to a bubble and simmer for 3 minutes.
4. In a jug, mix together the vegetable stock and Worcestershire sauce. Pour it into the pan and stir.
5. Add in the red peppers and cook for another minute. Then stir in the tinned tomatoes.
6. Add in the spices: smoked paprika, cumin, ground coriander, chilli powder, ginger, mixed herbs, salt, pepper, and chopped fresh chilli. Mix and cook for 2-3 minutes.
7. Stir in the tomato puree, and chipotle paste. Bring to a simmer, then loosely cover the pot and simmer for about 45 minutes.
8. After 45 minutes, add in the kidney beans and mixed beans. Stir and simmer for another 15 minutes.
9. Stir in the chopped coriander just before serving.