Veg Chili with Couscous

“Sundays come
And Sundays go,
But it’s the Monday
That makes me say “Oh no!”
A day pious
With no meat unclean,
Detox and cleanse
Only with things green.
Veggie lunch
And dinner for two,
This head of ideas
Fails right through.
And then comes
A moment of “Ah!”
Finger licking goodness
Sans any slaughter.
Smells like meat
Tastes like it too,
But the gods are pleased
And I say…phew.”
2 cups boiled red kidney beans (keep the liquid you boiled in)
200 gm tofu or veg protein mince
1 large tomato, chopped
1 medium onion, chopped
½ cup green and red peppers, diced
½ cup corn kernels
1 green chili, chopped
2 tablespoons olive oil
2 cloves of garlic, crushed
2 bay leaves
2 cloves
½ cup whole milk
1 teaspoon cumin powder
2 tablespoons coriander powder
½ teaspoon paprika or crushed red chili flakes
1 teaspoon dried oregano
2 tablespoon Worcestershire or BBQ sauce
Fresh coriander for garnishing
Salt & Pepper to taste
Heat oil in a pan. Add the garlic, onions, green chili, cloves and bay leaves and sauté till the onion turns translucent. Now add the tomatoes, mixed peppers, corn and the dry spices. Cover and cook till the tomatoes are tender. Stir in the veg protein mince and the kidney beans. Cover and cook on low flame for 30 minutes. Add the milk and cook for another 10 minutes. The mixture should soak up most of the liquid and be semi thick in consistency. Stir in the Worcestershire or BBQ sauce, garnish with fresh coriander and serve hot with couscous.