About the Recipe
Eliza Vilde's cozy and flavorful Chocolate Chilli that is bold in flavors and rich in goodness! Perfect for bulk cooking for healthy week as with days it only get better in flavor, or as a dish to serve for friends or family gatherings! (courtesy of New Earth Cafe)
Ingredients
1 medium onion, chopped
4 garlic cloves, minced
1/2 red bell pepper, chopped
1 medium carrot, grated
2 celery stalks, chopped
3 marinated jalapeño peppers, chopped
1 tbsp miso paste
2 tsp salt
2 cups (800 ml) canned tomatoes
1/2 cup (about 1/4 cup crushed) walnuts, toasted
1 medium sweet potato, cubed
2 tsp smoked paprika
1 tsp ground coriander
1 tsp oregano
1/2 tsp cumin powder
1/4 tsp nutmeg
3 tbsp red wine vinegar
1 1/2 cups water + 2 vegetable stock cubes
2 fresh bay leaves
1 tbsp liquid smoke (optional)
1 can (14 oz/400 g) kidney beans, drained
1/4 cup (30 g) dark chocolate, chopped
To serve (optional):
Cooked wild rice or quinoa
Greek yoghurt or a dollop of plant-based yogurt
Baby romaine leaves for the crunch
A sprinkle of cocoa nibs
Chopped cilantro
Corn chips
Fresh salsa (e.g., pico de gallo, or mango salsa)
Preparation
1. Prepare the base:
Heat a large pot over medium heat. Add a drizzle of olive oil, then sauté the chopped onion and garlic until softened.
2. Build the flavors:
Stir in the chopped red bell pepper, grated carrot, and celery. Cook for 5 minutes until softened.
3. Add the spices:
Mix in the jalapeño peppers, miso paste, salt, smoked paprika, coriander, oregano, cumin, and nutmeg. Cook for 1-2 minutes to release the aromas.
4. Simmer the stew:
Add the canned tomatoes, cubed sweet potato, toasted walnuts, red wine vinegar, water with stock cubes, and bay leaves. Bring to a gentle boil, then reduce to a simmer. Cover and let it cook for about 20 minutes, stirring occasionally.
5. Finish the stew:
Once the sweet potato is tender, stir in the kidney beans, liquid smoke (if using), and dark chocolate. Simmer for another 5 minutes until the chocolate melts and blends in. Adjust seasoning if needed.
6. Serve:
Serve the chilli hot over mixed rice. Garnish with baby romaine leaves, a dollop of vegan ricotta, a sprinkle of cocoa nibs, chopped cilantro, and corn chips on the side. Add fresh persimmon salsa for a sweet, tangy twist if desired.
Enjoy our rich, smoky, and slightly spicy chilli with a hint of chocolate in the cozy winter evenings!