Chilli sin Carne

1. Heat a couple of tablespoons of rapeseed or olive oil in a large pan over low heat. Dice 2 medium onions and add, along with a couple of tablespoons of apple cider vinegar. Sauté until softened. For best results, caramelise over very low heat for at least 30 minutes, stirring occasionally.

2. Meanwhile:

   • Remove the seeds from 2 chillies and chop finely
   • Grate 2 medium carrots and finely dice another

3. When onions are softened, add the chillies along with 1 tsp celery salt and 4 cloves garlic. Simmer and stir for a couple of minutes.

4. Chop 2 peppers and add to pan along with all the carrots. Simmer 10m more.

5. Add to pan:

   • 500g passata
   • 1 can chopped tomatoes
   • 2 cups/475ml veg stock
   • ¼ cup/50g quinoa/bulgur wheat
   • ½ tbsp chilli powder (or to preference)
   • 1 tbsp cumin
   • 1½ tsp smoked paprika
   • 1 tsp dried oregano
   • 6 squares dark cooking chocolate/1 tsp cocoa powder
   • 1 tbsp lime juice
   • 1 can red kidney and 1 can black beans (drained)
   • 1 cup/175g frozen sweetcorn

6. Bring to a boil then set to simmer on a medium heat, uncovered, for 30m or until bulgur/quinoa is cooked and sauce has reduced a bit. Stir from time to time - if sticking, reduce heat.

7. Serve as preferred with: fresh chopped coriander, cheese, sour cream, sliced avocado, tortilla chips, rice/jacket potato.

Modified from Epicurious and Cooking Classy