Savoury dishes and chocolate aren’t two foods I would have ever put together. A few years ago I made a chocolate bolognaise, chili and stew. They were so tasty that I decided to add cacao powder to a vegetable chili for Easter. Chocolate adds a lots of flavour to a dish. I find it makes the sauce rich and creamy. In turn this makes a much more scrumptious chili. I loved it and I hope you will too. Below is a video and recipe for you.
Have you ever eaten a chocolate savoury dish and if so what was it like, did you enjoy it? Let me know in the comments below and please don’t forget to like, comment and subscribe.
Equipment
- Saucepan
- Colander
- Sharp knife
- Chopping board
- Frying pan
- Stirring spoon
- Teaspoon
Ingredients
- Pinto Beans x 400g
- Onion x 1 large
- Garlic x 2 cloves
- Cherry tomatoes x 600 – 800g
- Celery x 1 stick
- Mild chili powder x 1 tsp
- Ground cumin x 1
- Ground sweet cinnamon x 1/2 tsp
- Dried oregano x 1 tsp
- Bone broth or vegetable stock x 400mls
- Salt and pepper to taste
- Rocket x 1 – 2 handful
Method
- Measure the amount of beans 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 an onion.
- Squash the garlic under the knife, remove the skin and slice it.
- Cut the top and bottom from the celery and slice the flesh.
- Place a large frying pan onto a high heat on the hob and add oil to the base of the pan.
- Put the tomatoes into the pan and fry until they start to blister and soften.
- This will take a good 5 minutes before the tomatoes soften.
- Next add in the onions and fry until soft.
- Add in the garlic and fry for a further 20 – 30 seconds or until the garlic is golden brown.
- Now add in the celery and fry for a further minute or so.
- Pour over the bone broth or vegetable stock and bring the pan to the boil.
- Turn the heat down and leave to simmer.
- Squash the tomatoes under the spoon.
- Next add in the mild chili powder, ground cumin, ground sweet cinnamon and dried oregano.
- Sprinkle over the raw cacao powder and stir everything together.
- Turn the heat down on the hob and leave to simmer for a few minutes.
- Add in the pinto beans and stir into the sauce.
- Now add salt and pepper to taste.
- Next add in the rocket and stir until it starts to wilt.
- Stir the coriander in until wilted down into the sauce.
- Finally serve with rice, quinoa or couscous.
- Then enjoy.
Chocolate Bean Chili was so good. I made it as a lunchtime meal and it kept me full for so long. It was easy to prepare and cook. Any leftovers can be eaten the next day when there stored in the fridge overnight. All the ingredients in this dish are freezable. Therefore you could make double of this meal and freeze it for another occasion. However you decide to eat this dish, as always, please enjoy. Thank you xxx
Googies Kitchen Life 