Vegetarian Chocolate Chili
"From the GI diet organisation. 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."
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 7 ounces green beans
- 14 ounces canned kidney beans
- 15 button mushrooms
- 7 ounces sweetcorn
- 1 chili (to taste)
- 14 ounces canned tomatoes
- 4 tablespoons tomato puree
- 1 1⁄2 tablespoons balsamic vinegar
- 2 garlic cloves
- 2 teaspoons dried herbs
- 1 1⁄2 tablespoons cocoa powder
directions
- Chop the chili into small pieces and mix together with the tomatoes, tomato purée, balsamic vinegar, herbs, cocoa powder and crushed garlic.
- Use a hand mixer or a blender to make a thick sauce.
- 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.
- 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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RECIPE SUBMITTED BY
Under construction...
How I rate...
5 stars - perfect, will make again without any changes.
4 stars - Liked it, will make again again but with changes.
3 stars - had to make major changes but got it to work.
2 stars - had to make major changes and it didn't work.
1 star - went terribly, a waste of time and ingredients, I cried, BF cried the cats cried you get the picture...
