Googie’s Kitchen presents Vegan Chocolate Chilli

For many years now I’ve noticed the vegan seem to get left out of these religious celebrations. Most of the foods we eat during these periods are meat and dairy based. I’m not a vegan but I am gluten and dairy intolerant. Therefore I know how it feels not to be able to take part in all of the festivities at these times of year.

This year I decided to try a cooking a vegan chili but this is no ordinary chili. It’s a chocolate chili. In the grand scheme of the world you would think these two foods don’t mix. However raw cacao powder can actually enhance a dish and make the sauce very smooth and creamy. I’m pleased to say it did just that and I hope you enjoy it as much as I did. Below is a video and recipe for you.

What’s your favourite chili meal? Let me know in the comments below and please don’t forget to like and follow me.

Serves 4

Equipment

• Sharp knife
• Chopping board
• Vegetable grater
• Large saucepan
• Teaspoon
• Stirring spoon

Ingredients

• Pinto beans x 300g or 2 tins of your choice beans
• Onion x 1
• Green pepper x 1
• Celery x 1 stick
• Carrots x 1
• Courgette x 1
• Tinned tomatoes x 2 tins
• Water or Vegetable stock x 200mls
• Mild chilli powder x 1 tsp
• Ground ginger x 1 tsp
• Ground cumin x 1 tsp
• Ground coriander x 1 tsp
• Ground sweet cinnamon x 1 tsp
• Dried oregano x 1 tsp
• Raw cacao powder or cocoa powder x 1 tsp
• Salt and pepper to taste
• Spinach x 1 handful
• Fresh coriander x 1 handful

Method

• Measure the amount of beans or chickpeas you will need for your recipe.
• Put them into the large bowl, if you haven’t already then cover in enough water and then a couple of inches above.
• Soak the beans in the fridge overnight.
• You may want to use a bowl with a lid.
• The next day remove the beans from the fridge and pour any excess water through the colander.
• Rinse under the tap.
• Put the beans into the large saucepan.
• Again pour enough water to cover the beans plus a two inches above.
• Add in the baking powder and salt to your taste.
• Turn the hob onto high and bring to the boil.
• When the pan starts to boil turn the heat down to low.
• Leave to simmer until most of the water has disappeared.
• Then drain through the colander and rinse under the tap.
• Set the beans to one side.
• Peel, slice and dice the onion.
• Cut the top from the pepper and remove the core and the stalk.
• Slice and dice the flesh.
• Next slice the celery into half centimetre pieces.
• Peel the courgette and carrot and then grate these vegetables.
• Put the large saucepan onto a high heat on the hob and add oil to the base.
• Leave the pan to heat up.
• Once the pan is hot add in the onions and fry until they start to soften.
• When the onion is soft add in the pepper and celery and fry again until it starts to soften as well.
• It will take around 5 minutes for this to happen.
• Finally add in the grated courgette and carrot and fry for about 30 seconds to 1 minute.
• Next sprinkle in the mild, medium or hot chilli powder, ground ginger, ground cumin, ground coriander, ground sweet cinnamon and dried oregano.
• Stir the herbs and spices in the vegetables until everything is well mixed together.
• Pour over the tomatoes and add in the water or vegetable stock to the inside of the tins.
• Swirl the water or stock in the tin and pour over the chili.
• It will help to get rid of any tomatoes juice from the around the inside of the tin.
• Now add in the raw cacao powder or cocoa powder and mix all these ingredients together.
• Leave on the hob to simmer for a good thirty minutes.
• Then serve with rice or jacket potato and enjoy.

Googie’s Kitchen presents Vegan Chocolate Chilli was a yummy meal that I enjoyed. Chilli an easy meal to prepare and cook. It could be made and frozen. All of the ingredients in this meal are freezable. Therefore you could make double of the dish and freeze it. Plus it made tasty leftover the next day as well. However you decide to eat this meal, as always, please enjoy. Thank you xxx