VEGAN BLACK BEAN AND CHOCOLATE CHILI

VEGAN BLACK BEAN AND CHOCOLATE CHILI image

Yield 6 servings

Number Of Ingredients 22

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1 med onion, chopped
1 clove garlic, minced
2 tbsp olive oil
1 tbsp dried oregano
1/2 tbsp cumin
1/2 tbsp coriander powder
some chili powder (I use less than a teaspoon but ours is very hot - you'll need up to 2 tbsp if you're using a mild one)
some kind of chipotle (I use a teaspoon of canned chipotle peppers, but you could use chipotle Tabasco or Cholula or your favorite hot sauce instead)
1 red pepper, roughly chopped
10-15 medium brown mushrooms, roughly chopped
1 courgette/zucchini, sliced
1 pasilla chile, roasted, sliced (optional)
1 8oz can black beans, rinsed
1 8oz can garbanzo beans, rinsed
1 16oz can of tomatoes (whole, chopped, whatever)
1 cup water
1 tablespoon of unsweetened cocoa powder (can use more for a richer broth)
2 tablespoons maple syrup (could use agave or raw sugar instead)
salt
Optional Toppings
vegan sour cream
fresh coriander/cilantro

Steps:

1. Heat oil in a large pot and add onion. Turn down to medium and saute onion until transparent. 2. Add garlic and saute for another minute or so. 3. Add oregano, cumin, coriander powder, chili powder, and chipotle. Stir well and continue to saute for a few (about 3) minutes. 4. Turn up the heat to medium-high and add red pepper. Saute until a little soft. 5. Add mushrooms and courgette. Saute until a little soft. 6. Stir in the sliced roasted pepper and both types of beans. Saute for a couple of minutes more. 7. Add the tomatoes (with the juice) and the water. 8. Bring to the boil and then turn down the heat to medium-low. Simmer for 10 mins. 9. If you used whole tomatoes, use a spoon or small knife to chop them up in the pot. 10. Taste. You can add more chili if it's too weak. 11. Stir in the cocoa and maple syrup. This will make it a little less spicy, so adjust accordingly. Simmer for 2 minutes more. 12. Stir in salt (if needed) and turn off heat. 13. Serve over brown rice and top with a dollop of vegan sour cream and fresh coriander. Makes 6 generous servings. You can freeze half if you don't feel like eating chili every day!