It may seem bizarre to add chocolate to chili but the bitter-sweet addition gives the dish a whole new depth. This is such a hearty meal and filling meal, it’s packed to the brim with nutrient rich vegetables and legumes and warming spices. And most importantly a rich velvety, smoky flavor from the chocolate. This is recipe is so easy to make and perfect for frugal living—make a batch a freeze for leftovers, you’ll thank yourself later.

 

Serves 10

 

Ingredients

2 brown onions, diced

 3 garlic cloves, minced

 2 carrots, chopped

 2 celery stalks, chopped

 2 red capsicums diced

 2 cans preferred beans (black, white, adzuki or  kidney beans)

 2 cans diced tomatoes

 1 ½ teaspoons. sweet paprika

 1 tablespoon. chili powder (or to taste)

 1 ½ teaspoons cumin

 1 1 ½ teaspoons coriander

 2 pinches Himalayan salt

1 tablespoon organic unsweetened raw cocoa powder

 30-60g 70%+ dark chocolate, grated- mixed in before serving (or 1 additional

tablespoon of raw cacao powder)

1 tbsp coconut oil

 

Method:

1. Brown off onions in a pan with coconut oil.

2. Add garlic, celery, carrots, capsicums, tomatoes, beans, and spices to your

pot.

3. Cook on medium for 1 hour or until all vegetables are have cooked through

and mixture has thickened. Stirring regularly.

4. Add salt, taste and adjust seasonings as required. Mix in the cocoa powder

and chocolate before serving.

5. To serve, sour cream, yoghurt, grated cheddar, crumbled fetta, spring

onions, coriander, fresh salsa or avocado.