Chilli Sin Carne with Kidney Beans, Guacamole and Fried Tortilla Chips Recipe

Serves

200g kidney beans (optional: soaked overnight in cold water, drained)
3tbsp olive oil
2 red onions, thinly sliced into half moons
2 carrots, grated
2 red sweet-pointed capsicums (peppers), thinly sliced
2tsp sea salt
black pepper
4 garlic cloves, finely chopped
½tsp smoked paprika
1 sprig of oregano
½tsp chopped chipotle pepper (or chipotle paste)
2 x 400g tins peeled tomatoes
1tsp tomato puree
1tbsp shoyu
1tbsp pure maple syrup

Spiced tempeh

500–750ml organic sunflower oil, for deep-frying
300g tempeh, thinly sliced
2tbsp shoyu
3tbsp rice syrup
1tsp freshly squeezed lemon juice
¼tsp nanami togarashi (a blend of seven spices)

Method

Pressure cook the kidney beans in 700ml of water. Drain and discard the cooking water.

Heat the olive oil in a flameproof casserole dish over medium heat. Add the onion, carrot and capsicum and saute for 6-7 minutes, until the vegetables are soft. Add the salt, a generous grind of black pepper, the garlic, smoked paprika, oregano and chipotle pepper and saute for another 5 minutes. Add a tbsp of water if the base of the dish starts to dry out.

Add the drained kidney beans, tomatoes, tomato puree, shoyu and maple syrup and bring to the boil. Reduce the heat to low and cook for 30 minutes or until the beans and vegetables are soft.

For the tempeh, heat the oil in a heavy-based saucepan over high heat until it reaches 180C/gas 4. The oil is ready when two wooden chopsticks dipped into the oil sizzle vigorously around their edges. Deep-fry the tempeh for 3-4 minutes, until crisp and golden brown. Drain on paper towel, then transfer to a bowl, along with the shoyu, rice syrup, lemon juice and nanami togarashi and toss to combine.

Recipe courtesy of Plantbased: 80 nourishing, umami-rich recipes from the kitchen of a passionate chef by Alexander Gershberg (Smith Street Books). Photography Yannick van Leeuwaarde.

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