Spicy Veggie Chilli

Not for weak palettes! This chilli has kick which you can subdue with the omission of hot peppers (or at least their seeds).

1/4 cup extra virgin olive oil

salt and pepper, to taste

1 medium purple onion, chopped

1 bulb of garlic, peeled and minced

1 jalapeno pepper, chopped

1 tablespoon chilli powder

1 tablespoon cayenne pepper

1 cup crimini mushrooms, chopped

3/4 cup textured vegetable protein

1/4 cup sundried tomatoes, chopped

1 large can of kidney beans

3 large carrots, chopped

2 cups red wine

1 1/2 cup purple cabbage, chopped

3 green onions, chopped

1 large can, diced tomatoes

old aged cheddar, shredded

sour cream

cilantro, chopped

Pour olive oil in large pot, over medium heat. When oil is ready add garlic, onion and jalapeno pepper. Stir until onions start to clarify. Salt, pepper and spice. Add mushrooms, stir and then add textured protein. Stir until it sticks slightly to the bottom of the pot. Add a bit more olive oil. Toss in sun-dried tomatoes, kidney beans and carrots. Mix thoroughly and continue stirring for a few minutes. Add wine, stir and allow to come to slow boil. Add cabbage, green onions and diced tomatoes. Stir occasionally and allow to cook down for 30-45 minutes.

Serve hot and top with cheese, a dollop of sour cream and cilantro.

Goes well with cornbread muffins! This recipe will come later.

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