Smoky Dark Chocolate Chilli (VG) from Dirty Vegan Fast and Easy

Smoky dark chocolate chilli
By Erin Brown
Related Categories: Cookbook Confidential

“Chilli has been my favourite dish ever since my mother first cooked it for us when I was a child. When I’d come home from school and ask what was for dinner, it always put a smile on my face when Mam shouted ‘Chilli’! In fact, she taught me how to make it. My first book featured my Four/Five/Six-Bean Chilli, but this smoky version is made with plant mince and rich dark chocolate. It goes so well with rice, baked spuds or even just a bowl of it on its lonesome.” Matt Pritchard, author of Dirty Vegan Fast and Easy

2 tablespoons sunflower oil

1 onion, diced

1 red pepper, cored, deseeded and finely chopped

5 garlic cloves, finely chopped

2 teaspoons mild chilli powder, or to taste

1 teaspoon ground cumin

1 teaspoon ground coriander

2 tablespoons tomato purée

2 teaspoons chipotle paste

500g (1lb 2oz) plant mince

400g (14oz) can kidney beans, drained and rinsed

400g (14oz) can chopped tomatoes

400g (14oz) passata

1 tablespoon liquid smoke or 1 teaspoon smoked paprika

1 tablespoon tomato ketchup

100g (3½oz) dark vegan chocolate (70% cocoa), roughly chopped

200ml (7fl oz) vegetable stock

Salt and pepper

Flat-leaf parsley, roughly torn, to garnish

To serve

Vegan Crème Fraîche

Rice or baked potato (optional)

Heat the oil in a casserole over medium heat. Add the onion and pepper and sweat for 7 minutes, until softened. Add the garlic and cook for another 2–3 minutes.

Add the chilli powder, cumin and coriander. Stir in the tomato purée and chipotle paste and cook for 2–3 minutes.

Add the plant mince and cook for 5 minutes, or as indicated on the packet instructions. Stir in the kidney beans, canned tomatoes and passata. Season with salt and pepper.

Add the liquid smoke (or smoked paprika), ketchup and dark vegan chocolate. Pour in the vegetable stock and mix well. Reduce the heat to low and simmer for 30 minutes, stirring occasionally. If the mixture seems too dry, add a splash of water.

Season to taste with more salt and pepper. Garnish with the parsley.

Serve the chilli on its own with vegan crème fraiche, over steamed rice or on top of a baked spud.