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Chili Sin Carne (Vegan Chili) with Dark Chocolate



  • 2 brown onion
  • 3 garlic cloves
  • 1 large carrot
  • 2 red capsicums
  • 3 Tbsp oil
  • ¼ tsp chili flakes
  • ¼ cup sliced jalapenos (from a jar)
  • A big handful of button mushrooms
  • ½ Tbsp smoked paprika
  • ½ Tbsp cumin
  • 1 tsp dried orgeano
  • 2 Tbsp tomato paste
  • 1 400g tin of black beans
  • 2 400g tins of pinto beans
  • 2 400g tins of chopped tomatoes
  • 1 lime, juice (about 1 Tbsp, or more to taste)
  • 2 small squares of (roughly 10g max) dark chocolate*
  • To serve: corn chips, sliced avocado, a dollop of yoghurt, fresh herbs...


Prepare aromatics and vegetables

  • Peel and finely dice onion.
  • Peel garlic, and using the blade of a knife (a wider blade knife works well), press down hard on each garlic clove to crush.
  • Peel carrot. Grate on the small hole of a cheese grater or use a microplane. If a lot of excess juice comes out of the carrot, squeeze out most of it and discard the juice.
  • Finely slice mushrooms.
  • Slice capsicum in half, and remove inner seeds. Finely slice capsicums into long rods.

Get cooking!

  • Heat a large heavy-bottom fry-pan or pot over a medium heat. Heat the oil, then add onion. Sauté for 10 minutes.
  • Add garlic and chilli flakes, and sauté for a couple of minutes. Add carrot, sauté for another few minutes.
  • Add sliced jalapenos and mushrooms, and sauté for five minutes. At this point, it might be starting to look a bit dry, so add a small splash of juice from the jalapeno jar.
  • You’ll be nearing the twenty minute mark - add cumin, smoked paprika, 2 pinches of salt and the capsicum. Turn up the heat to medium-high, until you hear the pan sizzling. Semi-fry the capsicums for a few minutes.
  • Turn down heat to medium and add tomato paste, oregano and two more pinches of salt. Sauté for a few minutes, then add tinned tomatoes and beans. Add water into one of the tomatoes cans about half way up (200ml), and pour in. Mix, then bring to the boil and turn down the heat to a low simmer. Simmer uncovered for twenty minutes.
  • Add in dark chocolate. Mix to melt in. Add in the lime juice, and mix.
  • Add in a few good grinds of the pepper shaker. Season to taste with salt. Start with adding ¼ tsp, then mix and taste until it tastes right to you - this can vary depending on a few things, like the type of salt you have or how it was reduced. I often end up doing ¾ - 1 tsp.


*We used Whitakkers dark chocolate