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Chunky Vegetable Chili with Dark Chocolate

1 medium onion, diced
2 carrots, chopped into chunks, and blanched in boiling water for 3 minutes
2 - 3 red peppers, chopped into chunks
About 200g mushrooms, white or brown, chopped
About 200g butternut squash, peeled, scraped and cubed
1 cups (250 ml) tomato sauce
1 tbsp tomato paste
400 ml tin of red kidney beans
2 tbsp oil
40 g dark chocolate, chopped coarsely (I used Lindt Dark Chocolate with Chilli)

Spice Mix:

½
tbsp ground cumin
½ - 1 tsp hot chilli powder (to taste)
1 tsp salt (to taste)
½ tsp ground black pepper
1 tsp celery salt (optional)
1 tbsp paprika (optional)

Method:

Heat the oil in a deep pan, and add the onion. Sauté for about 5 minutes, until softened, then add the spice mix.

Fry for 2 minutes, then add the chopped carrots, peppers, mushrooms and squash. Stir together to coat with all the spices and salt for about 2 - 3 minutes.

Add the tomato sauce and paste, and simmer together for about 20 minutes. Add the beans, water and all. Taste, and adjust the seasoning, then stir in the chocolate until it melts. Simmer for an additional 10 minutes, then take off the heat and let it sit for a few minutes before serving.

Serve over rice or with a chunk of bread.

Recipe from: http://foodfootballandababy.blogspot.com/
Author: Michelle Peters - Jones
Please do not plagiarise

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