A lovely rich chilli. Plant-based. The chocolate brings the depth.
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Serves
4
Garlic
Red Onion
Bell Pepper
Cumin
Paprika
Chestnut Mushroom
Chopped Tomatoes
Tofu
Dark Chocolate
Coriander
Lemon
Rice
Drained Kidney Beans
Salt
Black Pepper
Olive Oil
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Serves
4
Garlic
Red Onion
Bell Pepper
Cumin
Paprika
Chestnut Mushroom
Chopped Tomatoes
Tofu
Dark Chocolate
Coriander
Lemon
Rice
Drained Kidney Beans
Salt
Black Pepper
Olive Oil
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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!
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