Gather around the bonfire, or huddle in the kitchen; this vegan chilli will warm your spirits and ignite good conversation.
- CourseMain meal
- Prepare5 mins
- Cook45 mins
- Total time50 mins
Put the porcini mushrooms into a small bowl and pour over 350ml boiling water. Set aside for 20 minutes. Once soaked, lift them out, reserving the liquid, and roughly chop.
Heat 2 tbsp oil in a medium saucepan, then fry the finely chopped fresh and soaked porcini mushrooms for 10 minutes until browning. Add ¾ tsp cinnamon and all but 2 tsp of the chilli con carne mix. Stir until evenly coated with the spices, then gradually add the mushroom soaking liquor (discarding any sediment). Stir in 2 tbsp chilli jam, the coffee, beans and tomatoes, season well and simmer gently for 20 minutes, stirring occasionally.
Prick the potatoes all over, then microwave on a suitable plate on high for 15-20 minutes, turning every 5 minutes, or until a skewer slides easily into the middle. Timings differ depending on your microwave. Preheat the oven to 240ºC, gas mark 9 as they cook. Transfer the potatoes to a roasting tin, drizzle with 1 tbsp oil and sprinkle with the sea salt flakes. Bake for 15-20 minutes, until brown and crisp.
Heat 1 tbsp oil in a large frying pan, then fry ⅓ of the sliced mushrooms over a high heat, season with salt until golden and crisp, then set aside. Repeat twice more, using ½ tbsp oil each time. Toss the remaining cinnamon and chilli con carne mix into the pan, toast for a few moments, then return the mushrooms to the pan with the remaining chilli jam. Split the potatoes and fill with chilli base, then top with the spiced sliced mushrooms.
Add a sprinkling of Cheddar over the top, if you don’t need the recipe to be vegan; or use a suitable alternative. Mound the chilli generously, or save leftovers for 2 for another day.
Use a mix of mushrooms for flavour and texture. Try 250g chestnut, 150g shiitake, and 150g No.1 Woodland Mushrooms.