Vegan Chili Con Carne Recipe with Cacao

Vegan Chili Con Carne Recipe with Cacao
Recipe by
6
Gluten Free, Vegan, Dairy Free
STORAGE
Store in tupperware in fridge.

Try this vegan chilli recipe as a healthy lunch or dinner. This spicy vegan chilli is a gluten-free and dairy-free recipe. It may take a while to make but it really is worth the effort! The flavours of this chilli recipe are rich, hot and powerful with smoky tones. Adding cacao powder 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, avocado & coriander.


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

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  1. Day before/preparation: 100g of dried cannellini beans, 100g dried red kidney beans soaked for 24 hrs in plenty of water,
  2. Drain & rinse beans then cooked on medium/low heat, with the lid on, for 2 hrs.
  3. Mix the spices all together in a small bowl or pot.
  4. Heat oil in a saucepan and add the spice blend to hot coconut oil and fry for a moment stirring consistently, until spices start to brown.
  5. Chop the onions quite finely and add to the spices, keep stirring, add pink salt
  6. After a few minutes add the garlic and the chopped fresh chillies.
  7. Keep frying until all starts to soften and then add all the chopped veg.
  8. Don’t let it stick to the bottom of the pan! Add the cans of tomatoes , sweetcorn and the pre-cooked beans, mix well and allow to simmer for 10/15 mins before adding the veg stock powder, the cacao powder, the raisins and nut butter.
  9. Keep simmering 15 more minutes, stirring occasionally. Add lime juice and coconut sugar a small amount at a time to taste. The addition of the sourness and sweetness here is a great secret ingredient to balance out the spice.
  10. Some liquid will be released from the veg as it cooks, but keep the chilli on the heat until it has thickened a bit turn down the heat and add fresh coriander and salt if required.
  11. Let it sit for 15 mins before serving on rice or freshly made corn tortillas. A squeeze of lime on top is also tasty!
24 February 2017 - 3:02pm