Morning guys! Let’s talk chocolate! I love chocolate, I make and eat it all day long. Mainly in bake or raw form for my business and more often than not in smoothies, porridge and even chilli and spag bol. Normally I just add raw cacao powder to the chilli or rich beef sauce that adds a nice depth of flavour as well as a slight bitterness. I hear its also delicious rubbed on steak.. I’ll let you know when I try it! It sounds odd.. but it honestly makes the chilli 100% tastier! In this recipe I’ve used a chopped chocolate bar which adds a creaminess as well as the bitterness but just not as sharp. It’s such a comfort dish and one to keep handy in the freezer for lazy days/late evenings/cold nights! If you’re wanting to pull out all the stops, make some chickpea wraps or tortillas and serve these alongside the chilli.
Ingredients – serves three
1 tbsp coconut oil
2 small onions, diced
1 celery stick, sliced
2 small carrots, diced
2 pointed red peppers, diced
4 garlic cloves, sliced
salt and pepper
3 tsp ground cumin
1 tsp mild chilli powder
2 tsp mild paprika
2 tsp ground coriander
250g chestnut mushrooms, sliced
1 can black beans, drained and rinsed
2 cups water
100g cashews nuts, chopped – preferably soaked for 3 hours, drained and rinsed
45g midnight Well and Happy Chocolate, finely chopped
1 tbsp pure maple syrup – optional
1 lime, juiced
4 heaped tsp coconut yoghurt
handful of coriander
unsweetened dessicated coconut
Heat the oil in a large deep pan and add the onions, celery and carrots. Fry over a low heat for 10 minutes/until soft.
Add the peppers and garlic and fry for 5 minutes.
Now add the spices and mushrooms and fry for a further 5 minutes.
Add the passata, water, beans, salt and pepper and bring to the boil for 10 minutes.
Then turn to a simmer for a further 10 minutes.
Meanwhile toast the cashews in a dry pan over a medium heat until golden.
Add the chocolate and toasted cashews to the chilli and stir well.
After five minutes stir through the spinach and maple syrup if using.
At this point the chilli should have thickened.
Stir through the lime juice and half the corriander, then turn off the heat.
Divide the chilli between three bowls.
Top with the remaining corinader, a dollop of coconut yoghurt and some dessicated coconut to sprinkle.