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Moby's Cashew Chilli

Talented musician and famous vegan Moby goes nutty in the kitchen

Thursday, 8 June 2006

Serves 5
Ingredients

170ml/6fl oz olive oil
250g/9oz onions, diced
2 cloves garlic, crushed
100g/3½oz red peppers
100g/3½oz green peppers
1tbsp ground cumin
20g/¾oz chilli pepper
½tbsp red chilli peppers, crushed
15g/½oz cocoa powder
60ml/2fl oz strong coffee
565g/1¼lb tomatoes, crushed
115g/4oz cashews, chopped
300g/11oz ground beef substitute (available in the frozen vegetable section in most supermarkets)
115g/4oz kidney beans
115g/4oz white beans
Salt and pepper, to taste
1 tub vegan sour cream

Method

1 In a large stockpot (4.6ltr/1 gallon), heat 120ml/4fl oz of the olive oil. When hot, add the onions. When the onions are translucent (after about 3-4 mins), add the garlic. Sauté for 1 min, then add the red and green peppers. Cook for 2 mins, then add the cumin, chilli pepper, crushed red chilli peppers, cocoa powder and coffee. Cook for 5 mins, stirring constantly. Then add the crushed red tomatoes and cashews.
2 In a separate pan, fry the beef substitute with the rest of the oil until all pieces are crispy and brown on the outside. Once the vegetable mixture in the large pot has come to a simmer, add the beef substitute and the beans. Add salt and pepper, then simmer on a medium-low heat until some of the liquid has evaporated and the chilli is nice and thick (about 1 hour). Serve topped with sour cream.

Recipe from The PETA Celebrity Cookbook (£15.99, Lantern Books). To buy, contact Deep Books on 020-8693 0234.

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