Vegetarian Chocolate Chili
This vegetarian chili recipe has been spiced up in a Mexican style by adding cocoa power to the mix. Although many people find this a surprising combination, it adds a unique richness to the sauce.
Nutritional Information
(per serving)
Calories: 205
Protein: 10g
Fat: 1g
- Saturated: 0g
- Cholesterol: 0mg
Carbohydrate: 44g
- Sugars: 6g
Fiber: 13g
Sodium: 368mg
Ingredients
(Serves 4)
1 cup/7oz/200g green beans
14oz/400g canned kidney beans
15 button mushrooms or
8 cup mushrooms
1¼ cups/7oz/200g sweetcorn
1 chili (to taste)
14oz/400g canned tomatoes
4 tablespoons tomato puree
1½ tablespoon balsamic vinegar
2 cloves garlic
2 teaspoons dry mixed herbs or
a handful of fresh herbs
1½ tablespoons cocoa powder
1
Chop the chili into small pieces and mix together with the tomatoes, tomato puree, balsamic vinegar, herbs, cocoa powder and crushed garlic. Use a hand mixer or a blender to make a thick sauce.
2
Chop the green beans in half and lightly fry them in olive oil together with the sliced onion. Add the mushrooms, kidney beans and sweet corn and fry for a few minutes longer. I used chestnut mushrooms cut into quarters as my local store were all out of button mushrooms.
3
Add the sauce to the pan, cover with a lid and leave to simmer for 10-15 minutes on a low heat.
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