red cayenne vegetarian chilli

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2 onions, chopped
1 red capsicum, chopped
4 cloves garlic, minced
2 jalapenos, minced
(de-seeded if you want less heat)
3 tablespoons vegetable oil
1 tablespoon chilli powder
1 tablespoon ground cumin
150 ml bottle Red Cayenne Chilli Sauce
2 tablespoons tamari or soy sauce
1 tablespoon brown sugar
4 vegetarian beef-flavoured stock cubes
2 cans whole tomatoes in puree (400g each), coarsely chopped
2 cans undrained borlotti or pinto beans (400g each)
2 cans undrained kidney beans (400g each)
salt to taste
¼ cup chopped fresh coriander
sour cream
coriander sprigs

cooking instructions
In a large pot, heat 3 tablespoons vegetable oil. Saute onions, capsicum, garlic and jalapenos until beginning to soften. Stir in chilli powder and cumin and cook for 1 minute. Add remaining ingredients up to salt. Allow chilli to come to a boil, then reduce heat and simmer for at least 1 hour uncovered. Stir occasionally and add water if needed to thin. Season to taste with salt Slow cooking will allow the chilli to become quite thick and the flavours to increase in intensity. Just before serving, stir in chopped coriander. For those who like it really hot, serve chopped jalapenos on the side. Serve in bowls topped with sour cream and sprigs of coriander.
6-8 servings
A ½ kilo of lean mince or diced beef can be added to the recipe. But this chilli is so good and thick, I don’t think you’ll miss it.
serving idea
Serve with hot crusty bread and a green salad.