Method

1. 1.

   Making Ultimate Chilli

   
   

   Food processor | Frying pan on a medium-high heat | Large saucepan on a medium heat

   
   

   Put the mushrooms in the food processor and pulse until very finely minced (you can chop them if you prefer, but it’s quicker and better with a food processor)

   
   

   Pour a little oil into the hot frying pan | Once the oil is hot, tip in the mushrooms with the salt and pepper and cook for 5 minutes | Take the pan off the heat, transfer the mushrooms to a bowl and set aside

   Peel and mince the red onions | Peel and mince the garlic | Rip the stems from the chillies, cut them in half lengthways and remove the seeds if you prefer a milder sauce, then chop finely | Remove the leaves from the coriander and set aside | Finely chop the stalks | Trim the leaves and root from the celery | Cut the pepper in half and cut out the stem and seeds | Cut the celery and pepper into very small chunks

   
   

   Add a little oil to the large saucepan | Once it is hot, add the minced onions and garlic, the finely chopped coriander stalks and the chillies and cook gently for 5–10 minutes, making sure you stir constantly | Add the chopped celery and red pepper chunks to the pan and stir

   
   

   Add all the spice mix ingredients to the pan and stir so that the spices are well mixed and coat all the vegetables | Stir in the tomato purée to give a rich colour and depth of flavour | Pour the red wine, soy sauce and balsamic vinegar into the pan and turn up the heat to high | Stir constantly until the liquid has reduced by two-thirds and the alcoholic aroma has subsided | Tip the chopped tomatoes into the pan, stir into the chilli and simmer for 5 minutes, until the sauce is noticeably thicker

   
   

   Drain the black beans and kidney beans and add them to the pan along with the maple syrup, dark chocolate and the minced mushrooms | Stir everything together really well and then reduce the heat to a very gentle simmer | Leave this bubbling away with the lid off, stirring occasionally until it’s reduced to the right thickness (at least 10 minutes) | You can leave it bubbling for longer to deepen the flavours, adding more water if needed to keep the right consistency

   
   

   Take the lid off the pan and remove the bay leaf | Stir the coriander leaves into the chilli and serve

   
   

   Nachos

   
   

   Tip the tortilla chips into the ovenproof dish so that they cover the bottom | Slice the jalapeños and scatter them over the nachos | Throw in the dairy-free cheese, if using | Cover with the Ultimate Chilli

   
   

   Put the dish in the oven and bake until the tortilla chips have started to brown and the chilli is heated through, about 10–15 minutes | Take the dish out of the oven

   
   

   Dot random spots of guacamole and salsa over the top | Chop up the coriander leaves and scatter them over the nachos