I’ve read many recipes of chilli with chocolate, but didn’t try it until now. When I saw a recipe shared by Jacqueline from tinnedtomatoes, I said I should give it a go and made this chilli with chocolate the following day. I bought lots of runner beans, but didn’t manage to use them, so I washed&cut them and I put them in the freezer. As a plus, the recipe is vegan and healthy, low in fat, naturally gluten free and it doesn’t have lots of carbs either.
I used the veggies I had in the fridge and it turned out fab. I will make this recipe again and again, it’s easy, I can use the leftover veggies and the chocolate gives it an amazing wonderful flavour. The chocolate adds an extra layer of flavour, it’s really delicious.
Ingredients for 6 servings:
– 2 packs of frozen runner beans (around 400g each)
– 2 onions
– 1 aubergine
– 2 spoons of rapeseed oil (I used cold pressed oil)
– parsley dried
– 2 parsnip
– 2 small carrots (or 1 big)
– 250 ml vegetable stock
– salt, pepper
– 20g dark chocolate
Wash, peel and chop the onions. Heat a saucepan over low to medium heat and add the oil and the chopped onions. Caramelize them slightly. Meanwhile, wash and chop the carrots and the parsnip. Add them to the pan and stir. Add the runner beans and vegetable stock. Stir and leave it to cook. Wash and chop the aubergine and add them to the pan.
Stir from time to time. When the veggies are getting cooked, add the spices and the chocolate. Taste and add more spices, according to your taste. When the chilli starts to thicken and it’s almost done, taste again and add more spices if you think it’s necessary.
Do you make chilli with chocolate? Do you like it?