Fusion chili

This is a beast of a recipe. It's an absolute flavor bomb packed with spicy pickled peppers, creamy cashew cheese, sweet onion chutney, zesty guacamole, and a deep, chocolate-infused chili. Clear your schedule, roll up your sleeves, and get ready to create a masterpiece.

INGREDIENTS

For the pickled peppers

4 medium peppers — green and red.

250 ml of water,

1 tbsp of sugar,

1 tsp of salt,

and 125 ml of vinegar.

For the cashew cheese

150 gr of cashew nuts — soaked overnight.

2 cloves of garlic,

2 tbsp of lemon juice,

2 tbsp of nutritional yeast,

¼ tsp of sea salt, and a dash of pepper.

For the onion chutney

750g of red onions — finely chopped.

1 ½ tbsp of vegetable oil,

250g of light brown sugar,

250ml of red wine vinegar,

90ml of balsamic vinegar.

1 tsp of salt,

¼ tsp of black pepper,

1 tsp of allspice,

and ½ tsp of chili flakes.

For the guacamole

3 ripe avocados,

½ diced red onion,

¼ cup chopped cilantro,

1 minced jalapeño,

juice of 1-2 limes,

½ tsp salt, and pepper.

For the chili

1 cup of texturized soy — soaked in ½ cup soy sauce and ½ cup water for 15 mins.

2-3 white onions (roughly chopped),

2 tbsp of olive oil.

500g of cherry tomatoes,

1 tbsp of brown sugar,

2 tbsp of red wine vinegar.

1 can of black beans.

1 tsp of ground smoked spicy pepper,

½ tsp of ginger.

20 grams of dark melting chocolate.

See the recipe for the chao here (please take into account this takes a couple of weeks to make - so you want to have a stock of it!)

PREPARATION

THE PREP WORK

1. Pickled Peppers: Deseed the peppers and boil them in salted water for 10 minutes. Boil the 250ml water with the sugar, salt. Make sure all has desolved. Add the vinegar. Put the boiled peppers in a sterilized jar, pour the vinegar mix over them, seal, and refrigerate.

2. Cashew Cheese: Toss the soaked cashews, garlic, lemon juice, salt, nutritional yeast, and pepper into a power blender. Blend until firm, adding up to 3 tbsp of water if needed.

3. Onion Chutney: Sauté the chopped red onions in oil for 10 minutes. Add the spices and cook for 2 minutes. Pour in the sugar and vinegars, bring to a boil, then lower the heat and simmer for 20 minutes until dark and sticky. Store in sterilized jars.

THE CHILI

1. Put olive oil in a thick pot and fry the chopped white onions until glazy.

2. Add the cherry tomatoes, red wine vinegar, and brown sugar. Keep on medium heat for 5 minutes, then reduce to low and let simmer for 30 minutes.

3. Meanwhile, drain your soaked texturized soy and pop it in the airfryer for 8 minutes at 180°C (or fry in a pan) until crunchy.

4. Add the ginger and smoked pepper to your tomato sauce, then blend it smooth with a hand mixer.

5. Stir in the black beans, the crunchy soy, and the dark chocolate. Let it all simmer for another 10 minutes. Season to taste.

GUACAMOLE

Mash the avocados with a fork. Mix in the onion, jalapeño, cilantro, lime juice, salt, and pepper.

Serve with corn tortillas, quartered limes, and all your glorious homemade toppings. Insider tip: this chili is even better if you let it rest overnight!