This vegan chilli sins carne is absolutely delicious, authentically spicy and complex, with a fruity, zesty flavour from the peppers and tomatoes, balancing beautifully with the beans and chillies. You can get the epizote and various types of chilli from the Cool Chile Company, but just one type would also work fine (perhaps not chipotle though). We have to make a confession. When using Quorn, what would normally be a lethally hot chilli becomes very mild, even when habaneros are added in the latter stages of cooking. No idea why. You will get an amazingly complex chilli herb flavour, but not the heat, especially after it has been frozen. Our solution? We’ve marinated scotch bonnet chills in avocado oil, and add (and we mean a few) drops of oil to the chilli sins carne before serving

Chillies:-

1 Passila

1 Mulato

2 Guajillo

1 Cascabel

The rest

3 medium onions, peeled, and finely chopped

3 big yellow and/or red peppers, de-seeded and finely chopped

1 carrot, peeled, and finely diced

1 tspn dried epizote (optional)

1 tspn dried oregano

1 tbsp tomato puree

3 x 400g tins good quality tomatoes

700g Quorn mince

2-3 habanero chillies, de-seeded and finely chopped

2 x packs/tins ready cooked black beans (230g drained weight) drained

1 – 2 tbsp agave syrup

2 tspns unsweetened cocoa powder

Olive oil to fry

To serve:-

Avocado, grated vegan cheese, finely sliced iceberg lettuce, creme fraiche, pickles, corn wraps, long grain rice

• Dry fry the chillies in the first section in a medium hot frying pan until they’re just starting to soften and the air fills with the fragrance of chilli – do not let them burn. Put them in a small bowl and add 4 tablespoons of boiling water, making sure they're all covered. Leave for 15 mins, then drain, reserving the water. Chop the chillies very finely, smearing them to a mush with the flat of your knife blade. Set aside

• Meanwhile, put 2 tablespoons of olive oil in a large saucepan or wok, and get heating over a medium heat. Add the onions and dried herbs, and fry till the onions are going soft and translucent (8-10 minutes). Add the carrot and peppers, and continue to cook for a further 8 minutes

• Add the chilli paste and the habaneros and fry for 2 minutes, then the tomato puree, the tomatoes and half the Quorn. Stir well and add half the agave syrup. Cook on a low heat for half an hour, then add the other half of the Quorn. Cook for a further 15 minutes, then add the beans. Add the remaining liquid from the soaked chillies.. Cook for another 15 minutes, then add the cocoa powder and more agave if required . Serve.