This vegan chili sin carne is hearty and warming and therefore makes the ideal fall and winter dish. It tastes even better the next day. With a blob of vegan sour cream it's just about the perfect comforting stew.
In a large pot, lightly braise onion, garlic and chili in some oil. Add bell pepper and sauté for 3 minutes, stirring occasionally. Deglaze with a dash of red wine.
Drain beans and corn and add to the pot, together with carrots, tomatoes and passata.
Add enough vegetable broth (or water) to cover everything and let simmer on low for about 20 minutes.
Add chili flakes, paprika, cumin, ginger and chocolate (if using) and cook for another 15 minutes or so.
Season with cinnamon, tabasco, salt, pepper and cayenne.
Garnish with a blob of sour cream and spring onion before serving.
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