Don’t be frightened to use chocolate in savoury recipes. The intense flavour of chocolate makes an excellent addition to a huge variety of meat dishes, from beef, lamb, pork, chicken and the classic game. But chocolate can work just as well with earthy vegetables, like mushrooms and aubergine - hence the perfect addition to a Vegan Chilli…
INGREDIENTS1 tsp coconut oil
1 brown onion sliced
4 cloves garlic minced
1 1/2 tsp cumin powder
1 tsp paprika
1 tsp chilli powder
1 tsp ground coriander
1 tsp ground cinnamon
1/2 tsp cayenne pepper
80g sun-dried tomatoes (in oil) roughly chopped
400g tin black beans
400g tin kidney beans
400g tin cannellini beans
3x 400g tins chopped tomatoes
2 tbsp tomato puree
1 tbsp balsamic vinegar
1 tbsp marmite
50g ISLANDS dark chocolate (we would recommend the 85% or 100% cocoa)
1 red bell pepper sliced
1 yellow bell pepper sliced
1 fresh red chilli diced
Juice of one lime
large pinch of salt
handful coriander
4 cloves garlic minced
1 1/2 tsp cumin powder
1 tsp paprika
1 tsp chilli powder
1 tsp ground coriander
1 tsp ground cinnamon
1/2 tsp cayenne pepper
80g sun-dried tomatoes (in oil) roughly chopped
400g tin black beans
400g tin kidney beans
400g tin cannellini beans
3x 400g tins chopped tomatoes
2 tbsp tomato puree
1 tbsp balsamic vinegar
1 tbsp marmite
50g ISLANDS dark chocolate (we would recommend the 85% or 100% cocoa)
1 red bell pepper sliced
1 yellow bell pepper sliced
1 fresh red chilli diced
Juice of one lime
large pinch of salt
handful coriander
METHOD:
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Heat a little coconut oil in a large saucepan on a medium heat. Once hot, add the sliced onion and fry for 8 minutes until they brown.
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Next, add the garlic and all the spices, and fry for 1 minute.
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Remove any excess oil from the sun-dried tomatoes, then add them to the saucepan and fry for a further minute.
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Meanwhile drain and rinse the beans, then transfer them to the saucepan along with the chopped tomatoes, tomato puree, balsamic vinegar, Marmite and dark chocolate. Bring the chilli to the boil then leave to simmer with the lid on for 40 minutes, stirring occasionally to avoid it sticking to the bottom of the saucepan.
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After 40 minutes add the sliced peppers and fresh chilli, and leave to simmer for a further 20 minutes without the lid on.
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Stir in the juice of the lime and season with salt.
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To serve, garnish with a few leaves of coriander and a small spoonful of vegan yoghurt.
