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Vegetable chilli with chocolate

Chilli sin carne (i.e. without meat) with chocolate is the latest sensation - and it’s surprisingly tasty! This vegetable chilli with chocolate version is not too spicy, but feel free to add more chilli powder if you like, or add some chilli flakes at the end. This chilli  is perfect for weekend get-togethers, parties and family meals, served with rice, tortilla chips or in tortilla wraps. Alternatively  layer tortilla chips on a baking tray, cover with some chilli, top with grated cheese and bake in a hot oven for 10 minutes.
Prep Time 10 minutes
Cook Time 1 hour
Resting Time 4 hours
Total Time 1 hour 10 minutes
Servings: 4 people
Cuisine: Tex-Mex
Calories: 1234

Ingredients
  

  • 1 Onion
  • 2 Red bell peppers
  • 1 leek
  • 10 medium mushrooms
  • 2 Carrots
  • 1 Chilli
  • 2 large Garlic Cloves
  • 1 tsp chilli powder
  • 1 tsp Ground Cumin
  • 1 tsp Smoked Paprika
  • splash of Whiskey
  • 30 g Dark Chocolate
  • 1 tin of kidney beans rinsed and drained
  • 1 tin of chopped tomatoes
  • 1 Tbsp tomato purée
  • To serve: tortilla sour cream, grated cheese, chopped corriander

Method
 

  1. Chop the onion, mushrooms, leek, red peppers into bite size bits. Finely chop the carrots.
  2. Chop the chilli (deseed if you don't want it very hot). Finely chop the garlic cloves.
  3. Heat some oil in a heavy-based pan. Add the chilli powder, cumin, smoked paprika and warm through. Add the onion and gently cook on a low heat for 10 minutes until the onions are a bit browned.
  4. Add the chocolate, garlic and the chopped fresh chilli. Cook for a minute then add a splash of whiskey ( or red wine) and let it bubble to cook off the alcohol.
  5. Add the veggies, stir them to coat well and sauté for 10 minutes to soften. Stir in the tomato purée then add the chopped tomatoes. Bring to the boil then add the kidney beans and cook for about 45-60 minutes until you a get a thick chilli.
  6. Scatter some chopped coriander on top and serve with a dollop of soured cream and/or grated cheese.