Ingredients

Main chilli

• 400 grams of mushrooms
• 2 red onion
• 4 garlic cloves
• 2 chilli
• 30 grams of coriander
• 1 celery stick
• 1 red pepper
• 1 tablespoon of tomato puree
• 250 ml of red wine
• 2 teaspoons of soy sauce
• 1 teaspoon of balsamic vinegar
• 2 tins of chopped tomatoes
• 1 tin of black beans
• 1 tin of kidney beans
• 1.5 teaspoons of maple syrup
• 10 grams of dark chocolate

Spice Mix

• 1 teaspoon of chilli powder
• 1 teaspoon of ground cumin
• 1 teaspoon of smoked paprika
• 0.5 teaspoon of ground cinammon
• 0.5 teaspoon of dried oregano
• 0.5 teaspoon of salt
• 0.5 teaspoon of black pepper
• 1 bay leaf

Method

1. Whizz the mushrooms in a food processor
2. Cook the mushrooms in some oil, with a little salt and pepper for around 5 minutes
3. Transfer the mushrooms to a bowl and set aside
4. Peel and finely chop the onions, garlic, and chillies
5. Remove the leaves from the coriander and set aside, fine chop the stalks
6. Add a little oil the pan and when hot add the onions, garlic, chillies, and coriander stalks, cook gently for 5-10 minutes stirring constantly
7. Meanwhile cut the celery and pepper into very small chunks
8. Add the celery and pepper and stir well
9. Add all the spice mix ingredients to the pan and mix well to coat all the vegetables
10. Add the tomato puree, red wine, soy sauce, and balsamic vinegar
11. Turn up the heat to high, and stir constantly until the liquid has reduced by two-thirds and the alcoholic aroma has subsided
12. Add the chopped tomatoes and simmer for 5 minutes until the sauce is noticeably thicker
13. Drain the black beans and kidney beans
14. Add the beans, along with the maple syrup, dark chocolate, and chopped mushrooms
15. Mix everything very well and turn down to a low simmer
16. Leave this bubbling away for at least 10 minutes with the lid off, the longer the better, adding water as needed to keep the desired consistency
17. Don't forget to remove the bay leaf before serving
18. Enjoy with rice, or nachos