Chili sin carne
- Put the soya meat substitute in a bowl, pour over the hot vegetable stock and soak. Meanwhile, put the sweetcorn and kidney beans in a sieve, leave them to drain and then rinse. Halve the pepper, remove the stalk, deseed, wash inside and out, and cut each half into quarters. Peel the onions and garlic cloves and cut the onions into quarters.
- Place the pepper, onions and garlic cloves in the blender jug and, with the measuring beaker in place, chop for 5 seconds/speed setting 6. Use the spatula to scrape down the inside of the blender jug.
- Add the olive oil, tomato purée and sugar and, the measuring beaker not inserted, sweat everything with the roast button/110 °C.
- Add the soya meat substitute and hot vegetable stock, sweetcorn, kidney beans, chopped tomatoes, paprika, cinnamon, cumin, 1 teaspoon of salt and ½ teaspoon of pepper. With the measuring beaker in place, cook everything with the reverse button/20 minutes/speed setting 1/100 °C. Season again with salt, pepper and Tabasco, and, with the measuring beaker in place, mix in with the reverse button/20 seconds/speed setting 2.
- Stir the soured cream until smooth. Wash the chives, shake them dry and cut them into short lengths.
- Arrange the chili sin carne on deep-rimmed plates, add a dollop of soured cream and serve sprinkled with chopped chives.
A slice of French bread goes will with this dish.
If you fancy it a bit hotter, add another trimmed and washed red chilli to the blender jug when you put in the pepper, onions and garlic cloves.
Bon appétit with Monsieur Cuisine