Veggie Chilli Tacos
Veggie Chilli Tacos

Ingredients

Method

  • 1 tbsp olive oil
  • 1 chopped onion
  • 1 garlic clove
  • 3 celery stalks, chopped
  • 200g mushrooms, chopped
  • 2 chillies, chopped
  • 100g tomato purée
  • 1 tsp cocoa powder
  • 150ml veg stock
  • 2 x 400g tin of kidney beans, drained
  • Salt and pepper
  • 12 taco shells, warmed
  • 150g cheddar, grated
  • 2 tbsp coriander, chopped
  • Heat the oil in a frying pan, and gently fry the celery, garlic, and onion to soften. Add the mushrooms and chillies, cook for a minute, then add the tomato purée and cook for 3 minutes more.
  • When all is softened, add the cocoa powder and stock, and bring to a simmer for 15 minutes. Tip in the beans and cook for another ten minutes to reduce. Serve the bean chilli in the taco shells with a topping of grated cheese and coriander, and any other sides you fancy!
45 mins
4 serving
This recipe pairs perfectly with the La Linea Mencia 2018 from Adelaide Hills, Australia.

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