Vegan Chocolate Chilli

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Step 1.

Finely chop the garlic, onion and peppers. Add to a pan with a splash of olive oil and fry for 5 minutes. Add both cumin and paprika. Mix together. Add a handful of chopped coriander stalks.

Step 2.

Add some water to stop the vegetables catching on the pan. Cook until they have softened.

Step 3.

Add halved chestnut mushrooms. Stir them in and pour in your tomatoes. Mix everything together.. Add cubed tofu. Stir it in.

Step 4.

Add 300ml of water followed by your kidney beans (with the water from the tin).

Step 5.

Get your rice on – follow pack instructions.

Step 6.

Mix the chilli together and let it bubble away on a medium-high heat with no lid for 15 minutes.

Step 7.

After 15 minutes, the chilli should be nice and thick. Add 5 cubes of dark chocolate and allow them to melt. Squeeze in the juice of half a lemon, season with salt and pepper and then add a handful of chopped coriander. Stir it in and remove from the heat.

Step 8.

Serve the chilli on the rice and enjoy!

Make sure you fold the coriander in right at the end so it keeps fresh.

2 Cloves of Garlic
1 Red Onion
2 Peppers (Not Green)
1 1/2 Tsp Cumin
1 1/2 Tsp Paprika
250g Chestnut Mushrooms
800g Chopped Tomatoes (2 Tins)
250g Tofu
5 Cubes Vegan Dark Chocolate
Bunch of Coriander
1 Lemon
400g Rice
400g Kidney Beans (1 Tin)
Olive Oil