Maya Gold chilli
This recipe’s from a good friend, Tina, and her husband Ian. Their chilli is rich, voluptuous, with loads of earthy spice and a hint of chocolate. You can use any dark chocolate but Green & Black’s Maya Gold gives the best results. It has a hint of orange and a medley of spices including cinnamon, vanilla and nutmeg that lift the dish to new heights. When you have all this going on you really don’t really need meat at all. The days, I usually make it without meat – simply by taking it out of the equation (no need to replace it with anything), but do include the meat if you like. It’s a small amount that fits in with the ‘less meat’ ethos.
If you can’t find Maya Gold chocolate, just add a little grating of orange zest along with a 30g hunk of dark chocolate.
2.5 of your 5 A Day
1 medium onion, finely chopped
2 bell peppers (any colour or a mix), sliced into 2cm chunks
3 garlic cloves, finely chopped
1 tablespoon each ground cinnamon, paprika and cumin
800g tinned tomatoes
30g Green & Black’s Maya Gold dark chocolate, broken into pieces
1 teaspoon brown sugar
1 tablespoon tomato puree
a pinch of chilli powder, to taste
400g tinned kidney beans, drained
400g tinned black beans, drained
50g soy yogurt, soy cream
a handful of fresh coriander
Place a pot over a medium heat. Add a splash of oil. Sizzle the onion, peppers and garlic until they start to soften but not fry, about 20 minutes. Add the tinned tomatoes.
Let it bubble up for a bit. Stir in the chocolate, brown sugar and tomato puree. Taste and add a dash of chilli, if you like (or you can stir into individual bowls when you serve). Fold in the kidney and black beans.
Turn the heat right down and simmer for an hour or so, stirring occasionally to prevent burning.
Serve with soya yogurt, coriander and lime or just soya yogurt sprinkled with paprika. It’s delicious with rice or over jacket potatoes.