Smokey Vegan Chilli Con Cacao Recipe

Smokey Vegan Chilli Con Cacao Recipe
SERVES
8

TIME TO PREPARE

STORAGE
Store in tupperware in fridge.
Gluten Free Vegan Sugar Free Dairy Free

This Vegan Chilli is a bean and vegetable delight with a super spicy kick - it is rich, hot and powerful with smoky tones. Adding cacao to a dish like this makes it naturally smooth with contrasting, balanced sweet & bitter tastes. Your taste buds will be tingling for hours after this protein packed meal! Serve on rice with a squeeze of lime & top with coriander.  

Part of our South American Global Kitchen blog, see it here.

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Ingredients
  • FOR THE SPICE BLEND:
  • 1 Tsp Cumin Seeds
  • 3/4 Tsp Cinnamon Powder
  • 1 Tsp All Spice Powder
  • 1 Tsp Chilli Powder
  • 2 Tsp Smoked Paprika
  • FOR THE CHILLI:
  • 1 Chopped Courgette
  • 2 Bell Peppers
  • 1.5 Large White Onions
  • 3 Garlic Cloves
  • 2 Birdseye Chillies
  • 2 Cans Chopped Tomatoes
  • 1 Can Canellini Beans
  • 1 Can Red Kidney Beans
  • 100g Sweetcorn
  • 2 Tsp Veggie Stock Powder or Bouillon Powder
  • 1 Heaped Tbsp Cacao Powder
  • Handful of Raisins
  • 1 Tbsp Peanut Butter
  • 2 Tsp Coconut Sugar
  • Juice of 1/2 Lime
  • Pinch of Salt
  • Coconut Oil
  • OPTIONAL TOPPINGS:
  • Extra Chillies
  • Fresh Coriander

Equipment
  1. Large Saucepan
  2. Small Mixing Bowl
  3. Wooden Stirring Spoon
  4. Sharp Chopping Knife & Board

Method
  1. First, heat a Tbsp of Coconut Oil in a large saucepan. Keep Oil nearby incase you need more.

  2. Next, mix the spices all together in a small bowl to make the 'spice blend'.

  3. Then add the spice blend to hot oil and fry for a moment stirring consistently, until spices start to brown.

  4. Chop the onions finely and add to the spices, keep stirring.

  5. After a few minutes add the garlic and the chopped chillies.

  6. Keep frying until all starts to soften and then add the chopped veg.

  7. Make sure it is NOT sticking to the bottom of the pan! Keep stirring and finding the bottom of the pan. Then drain the can of tomatoes and beans and add them to the mix.

  8. Mix well and allow to simmer for 10/15 mins before adding the veg stock powder, the cacao powder, the raisins and peanut butter.

  9. Keep simmering for a further 15 minutes, stirring occasionally.

  10. Add the lime juice and coconut sugar a small amount at a time to taste. The balance of the sweet and sour here is a great secret ingredient to tomato based dishes!

  11. When it has thickened a bit turn down the heat and add fresh coriander and salt if required.

  12. Let it sit for 15 mins before serving on rice or freshly made corn tortillas. ENJOY!

Vegetarian Smokey Chilli Con Cacao Recipe Vegan Smokey Chilli Con Cacao Recipe
24 February 2017 - 3:02pm