Chilli is one of my favourites. It’s great in summer when you can pretend you’re somewhere in South America and pair it with a Mojito or a Margarita; and it’s perfect in winter when you want to feel warm and cosy. Dishes based on minced meat (especially beef) are the easiest to veganise and I defy you to know the difference.
This rich and spicy chocolate chilli packs a punch and it’s ready in half an hour. For even more depth of flavour, throw all the ingredients in the slow cooker before noon and let it gently stew.
There are 2 things that make the flavour of this recipe so rich – the chocolate and the addition of meaty flavoured (but vegan of course) gravy granules. You can add cocoa instead of chocolate if you prefer, but the addition of chocolate adds a sweetness too, that really counters the heat.
Serve with rice, cornbread, nachos or all three. De-fucking-lish.
- 1 medium onion
- 2 peppers (choose two colours!)
- 1/2 a tin of cooked butter beans
- 1/2 a tin of cooked kidney beans
- 2 crushed cloves of garlic
- 1 tin of chopped tomatoes
- 1 heaped tablespoon of tomato puree
- 1 small/medium pack of soy or other vegan mince
- 1 – 2 teaspoons of ground cumin
- 1 – 2 teaspoons of ground chilli
- Fresh, roughly chopped coriander
- A generous pinch or two of salt
- 1 tablespoon of beef flavour gravy granules (Check they’re vegan! I used red Bisto granules)
- Approx 50g of good quality dark chocolate (the higher the cocoa percentage the better!)
- 2 tablespoons of olive oil
- Avocado and sour cream to serve (click here for my super-quick sour cream recipe)
What to do:
- Finely chop and fry the onions in the olive oil, until they’re soft. No need to brown them!
- Chop and add the peppers to the pan and fry for a further 2 minutes.
- Next add the mince, adding more oil if it starts to catch on the pan. Stir and add the chopped tomatoes, tomato puree, garlic, chilli and ground cumin.
- Let it simmer for a few minutes on a low heat.
- Add the kidney and butter beans, gravy granules and chocolate, stir gently and simmer on a low heat for a further 10 minutes, stirring occasionally. If it goes too thick, add a little boiling water.
- Finally, just before you turn off the heat, stir in the chopped coriander and salt to taste.
Ladle it into dishes, drizzle on lots of sour cream. Pile on mashed avocado and more fresh coriander and serve it with your sides!