light yet hearty, this warmingly spiced vegan mixed bean chilli is packed with flavour and vegetables. Adding in a touch of dark chocolate makes the sauce thick with rich and savoury tones. It is quick and easy to make with simple store-cupboard ingredients and comes together in 20 minutes.
By Nourishing Amy
Mixed Bean Chocolate Chilli
Serves: 3 People
1 red onion, small dice
3 large garlic cloves, crushed
1 red pepper, small dice
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp smoked paprika
1 tin mixed beans (drained weight 240g)
1 tin chopped tomatoes (400g)
1 tbsp tamari soy sauce
2 tbsp tomato paste/puree
10g Divine 85% Dark Chocolate, chopped
Salt and pepper
To serve: cooked rice, pitta breads, tortilla chips, yoghurt, fresh herbs, grated chocolate
Heat some olive oil in a large frying or saucepan and add the onion and garlic. Fry for 5 minutes then add the red pepper and fry for 5 more minutes. Season with salt and pepper.
Stir in the ground cumin, coriander and paprika and fry for 1-2 minutes until fragrant.
Pour in the beans, chopped tomatoes, tamari soy sauce, tomato paste and chopped chocolate. Stir well, bring to the boil and simmer with a lid on for 10 minutes.
Serve warm with your chosen accompaniments and toppings – try the extra grated chocolate!