Three Bean Chilli with Raw Cacao

This chilli recipe is super tasty, quick to make and is my ‘go to’ dish when I’m struggling to think of what to make for the family.  I tend to have most of the ingredients in the fridge so I can throw something together in a jiffy, it’s a crafty way to get the kids to eat lots of vegetables and the raw cacao gives a lovely richness to the sauce.  It’s great on any night of the week, Spring through to Winter, serve with brown rice, cauliflower rice, taco shells or soft corn tortillas – it’s vegan and gluten free. I tend to make a vat of the stuff so I can freeze in portions to whip out when I’m having a lazy day.

Serves 8

Ingredients:

2 Aubergines cut into cubes

3 courgettes cut into cubes

2 onions diced

3 cloves of garlic, crushed

2 sticks of celery diced

1 punnet of portabello mushrooms diced

1 red pepper, sliced and chopped

1 can of aduki beans

1 can of cannellini beans

1 can of borlotti beans

200g frozen sweetcorn

1 bottle of passata, 350ml

½ bottle of red wine

400g tinned tomatoes

1tbsp raw cacao

2 tsp mild chilli powder

2 tsp smoked paprika

1 tbsp rice malt syrup

1 tsp ground cinnamon

a bunch of coriander, roughly chopped

3 tbsp coconut oil

Method

In a heavy based pan (with lid) heat the coconut oil and add in the onions, celery and garlic and cook until translucent

Add in the aubergines, mushrooms and courgette. Cook for a further 15 mins until soft.

Add the spices and cacao powder, then the red wine, tinned tomatoes, passata and cook for a further 20mins

Add the beans, rice malt syrup and cook for another 15mins

5 mins before you serve add the frozen sweetcorn, salt & pepper to taste

Serve

Tastes even better if you make the night before as the flavours have had time to really develop

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