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