Mixed Bean Chocolate Chilli


20 minutes


3 people

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.


  • 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
  • Olive oil
  • 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!