Try something different with this vegetarian chocolate chilli! You can even jazz it up with chickpeas, lentils or tofu for a delicious veggie dish.
SERVES 4 // COOKING TIME 40 min
2 tbsp coconut oil
½ onion, peeled and finely chopped
2 garlic cloves, peeled and crushed
1 small red chilli, seeded and finely chopped
½ tsp ground cumin
½ tsp paprika
1 stalk celery, finely chopped
1 carrot, peeled and finely chopped
400 g tin mixed beans, drained and rinsed
400 g tin chopped tomatoes
100 g sweetcorn
150 ml red wine (or water)
100 ml vegetable stock
30 g dark chocolate (80%), roughly chopped
Salt and pepper
1. Heat oil in a large pot. Fry the onion, garlic, chilli, cumin and paprika for 3–5 minutes, until spices are fragrant and onion is soft.
2. Add the celery and carrot and cook for another 3 minutes, until slightly browned.
3. Add the beans, tomatoes, sweetcorn, wine (or water) and vegetable stock. Bring chilli to the boil, then reduce heat to low and simmer, partly covered, for 20–25 minutes.
4. Stir in the chocolate until it is melted and evenly combined. Season with salt and pepper.
Recipe, styling & photography: Anett Velsberg