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Title: Chilli Non Carne
Categories: Chilli, Vegetarian
Yield: 6 Servings

2 lg Onions
6 cl Garlic
2 tb Cooking oil
1 tb Smoked paprika
1 tb Cumin; seeds or ground
1/4 ts Cayenne pepper (optional)
1/2 ts Salt
1/2 ts Black pepper
800 g Diced tomatoes (2 tins)
400 g Tin black beans
400 g Tin kidney beans
400 g Tin jackfruit in brine or
- water
175 ml Red wine
1 tb Lemon juice or wine vinegar
1 ts Cocoa powder

MMMMM--------------------TO SERVE (OPTIONAL)-------------------------
Lime wedges
Tortilla chips

First peel and finely chop your onions, and peel and finely slice your
garlic. Toss both into a large pan, along with the oil. Add the
spices, and salt & pepper and cook on a low heat for 10 minutes to
sweat the onions and soften the garlic without burning or browning
them.

Tip in the tomatoes. Drain and thoroughly rinse the black beans and
kidney beans, and add those too. Drain the jackfruit and tip it in,
and pour in the wine and lemon juice or vinegar. Add the cocoa
powder, and give everything a good stir. Bring to the boil very
briefly, then reduce to a simmer. Cook for 40 minutes until the sauce
has thickened and is glossy and dark red, and smells amazing.

You can serve this now, or if your timeframe and energy bill allow
for it, cook it for another 20 minutes with a splash of water to stop
it drying out, to really pump up the volume on the flavour front.
Allowing it to cool and then blasting it back through with heat will
produce a similar effect if the thought of an hour of cooking on the
hob seems excessive!

Serve hot, but it's also delicious fridge-cold, as my midnight
snacking tendencies will testify.

Recipe by Jack Monroe

Recipe FROM: <https://www.panmacmillan.com/blogs/
lifestyle-wellbeing/jack-monroe-free-ebook>

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