1red onion finely chopped or whizzed in a hand held chopper
1clovegarlic finely chopped
1small green chilli finely chopped
1pepper - any colour, diced
1large carrot - diced
100gfrozen or canned sweetcorn
Half tsp cumin
2tspdried mixed herbs
1tspsmoked paprika
Sprinkle chilli powder
1tin chopped tomatoes or a carton of passata - I used Lidl's own which cost about 29p!
1tin kidney beans - rinsed
150mlwater or low salt stock - if using chopped tomatoes - I didn't need so much with the passata
1tbsp tomato puree if using tinned tomatoes
1large square of 70% dark chocolate - check ingredients according to food intolerance/allergy
Half packet cauldron marinated tofu
A grind black pepper
Instructions
Place the onion, pepper, and carrot in a large pan with a tbsp oil and fry for approx. 5 mins
Add the garlic and chilli and stir for approx. 5 more minutes making sure it doesn't burn on the bottom
Add the spices and herbs and cook for a further minute
Add tomatoes, sweetcorn, water (if needed), chocolate and tofu. Stir well and leave to simmer, stirring occationally, with the lid on for approx. 25 minutes or until the vegetables are nice and soft.
Add the rinsed kidney beans and black pepper and cook for a further 5 minutes. If the sauce seems a little thick add a little more water. If it is too watery already then leave to cook for a further 5-10 minutes with the lid off until thickened.
Serve with rice/tortillas/cornbread and a big smile!!! As I made cornbread for the first time today I will be serving mine with that...recipe to follow soon!