The All-Pleasing Chilli

This recipe was from the Guardian Magazine by Anna Jones a few years back and we've made it so many times over and over again and it is AMAZING! You can find her version of it here https://www.theguardian.com/lifeandstyle/2016/sep/30/vegetarian-chilli-recipe-beans-pulses-anna-jones-the-modern-cook-student?CMP=Share_iOSApp_Other  I hope you enjoy it as much as me and my family have.

 Dietary Info:
-No Nuts
-Contains Gluten
-No Dairy


 




Ingredients:
- Olive or Rapeseed Oil, for frying {I used Extra Virgin Olive Oil}
- 1 Onion, peeled and finely chopped
- 4 Garlic Cloves, peeled and finely chopped
- A Thumb-Sized piece of Ginger, peeled and finely chopped, or 1tsp Ground Ginger {Throughout the years, we've used both ground and chopped and the results are practically the same}
- 1tbsp Chilli Powder
- 1tsp Cumin (ground or bashed seeds) {I've always used ground}
- 1tbsp Smoked Paprika {On some occasions, I've used normal Paprika not smoked}
- 3x400g tins of Chopped Tomatoes
- 300g Green Lentils, soaked {We use red lentils that had been in a packed so I assume dried..}
- 200g Bulgur Wheat, Pearl Barley or Brown Rice
- 1tbsp Cocoa Powder
- 400g Tin of Small Beans (Haricot, Black or Black-Eyed), or 300g Home-Cooked
- 1-2litres Vegetable Stock
- Salt and Black Pepper

Method: 
1: Put your biggest pot on a medium heat. {We use our stew pot}. Add a splash of oil and cook the onion,garlic and ginger for 10mins or until soft and sweet.
2: Add the chilli powder, cumin and smoked paprika. Stir for 1-2mins. Add all the other ingredients, stirring as you go - but start with a litre of the stock and keep the rest to add if the chilli starts to look a bit dry. Bring to a gentle boil, then turn the heat down to low and simmer for 30-35 mins until the lentils and grains are cooked and the chilli is deep and flavoursome. {Whenever we make this, we leave it overnight or for a few hours bubbling at a low heat}
3: Season to taste, then serve