Chilli Non Carne

Chilli

• 1 onion, finely diced
• 2 sticks celery, sliced into 0.5cm slices
• 2 medium carrots, peeled and finely sliced
• 1 red pepper, deseeded and cut into bite-sized pieces
• 3 garlic cloves, finely chopped
• 1-2 tsp hot chilli powder or 1 red chilli, deseeded and finely chopped
• 1 tsp paprika or smoked paprika
• 2 tsp ground cumin
• 2 tsp ground coriander
• ½ tsp ground cinnamon or one cinnamon stick
• 1 tsp dried oregano
• 1 bay leaf
• 500g/17.5 oz vegan mince
• 150ml/5 fl oz vegan red wine (use alcohol-free if needed) or use extra stock
• 200ml/6.7 fl oz vegan stock (use 1 vegan stock cube in 200ml boiling water)
• 1 x 400g/14 oz tin chopped tomatoes
• 3 tbsp tomato purée
• 1 tbsp sugar or syrup (eg maple or agave)
• 1 tsp salt
• ¼ tsp black pepper
• 1 x 400g/14 oz tin of kidney beans or black beans, drained and rinsed
• Juice of 1 lime

Vegan sour cream (optional)

• 175g/6 oz firm silken tofu (or any tofu, drained)
• 1 tbsp lemon juice
• 2 tsp neutral oil (eg rapeseed)
• ½ tsp cider vinegar
• 1 tsp syrup (eg maple or agave)
• ¼ tsp salt

Optional toppings: fresh chilli, fresh coriander, guacamole, jalapenos, salsa, sriracha, toasted seeds, vegan grated cheese, vegan sour cream or vegan crème fraîche, vegan plain yoghurt