Bosh! Ultimate Chili

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Put the mushrooms in the food processor and pulse until very finely minced (you can chop them if you prefer, but it’s quicker and better with a food processor)

Step 2

Pour a little oil into the hot frying pan | Once the oil is hot, tip in the mushrooms with the salt and pepper and cook for 5 minutes | Take the pan off the heat, transfer the mushrooms to a bowl and set aside

Step 3

Peel and mince the red onions | Peel and mince the garlic | Rip the stems from the chillies, cut them in half lengthways and remove the seeds if you prefer a milder sauce, then chop finely | Remove the leaves from the coriander and set aside | Finely chop the stalks | Trim the leaves and root from the celery | Cut the pepper in half and cut out the stem and seeds | Cut the celery and pepper into very small chunks

Step 4

Add a little oil to the large saucepan | Once it is hot, add the minced onions and garlic, the finely chopped coriander stalks and the chillies and cook gently for 5–10 minutes, making sure you stir constantly | Add the chopped celery and red pepper chunks to the pan and stir

Step 5

Add all the spice mix ingredients to the pan and stir so that the spices are well mixed and coat all the vegetables | Stir in the tomato purée to give a rich colour and depth of flavour | Pour the red wine, soy sauce and balsamic vinegar into the pan and turn up the heat to high | Stir constantly until the liquid has reduced by two-thirds and the alcoholic aroma has subsided | Tip the chopped tomatoes into the pan, stir into the chilli and simmer for 5 minutes, until the sauce is noticeably thicker

Step 6

Drain the black beans and kidney beans and add them to the pan along with the maple syrup, dark chocolate and the minced mushrooms | Stir everything together really well and then reduce the heat to a very gentle simmer | Leave this bubbling away with the lid off, stirring occasionally until it’s reduced to the right thickness (at least 10 minutes) | You can leave it bubbling for longer to deepen the flavours, adding more water if needed to keep the right consistency

Step 7

Take the lid off the pan and remove the bay leaf | Stir the coriander leaves into the chilli and serve – or make Big Bad Nachos