Chocolate is a very versatile ingredient and can be added to savoury food too - it's not just for deserts and sweet treats! Adding chocolate to a chilli helps enhance the flavour and give the sauce more depth especially when you are not using meat.
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Ingredients: Oil 2x sweet potatoes - peeled and chopped into chunks 2x tsp ground cumin 1x tsp smoked paprika 1x onion - diced 2x carrots - peeled and diced 1x large leek (or two small) - chopped 3x garlic cloves - crushed 2x tsp chilli powder 1x tsp chill flakes (optional depending on spice preference) 1x tsp oregano 1 tbsp tomato purée 1 pepper (red is preferable) 150g mushrooms - sliced 1tbsp marmite/yeast extract 5x squares of Cocoa Libre Dark Chocolate Bar 2x cans chopped tomatoes 1x can Kidney beans (drained) 1x can baked beans Rice to serve |
Method: 1. Preheat oven to 22C/ 180C fan /gas mark 6. Put the sweet potato into a roasting tin and drizzle oil over the chunks. Sprinkle over the smoked paprika and 1 tsp of the cumin. Make sure all the chunks are covered with he oil and spices and then place in oven for 20-30 mins. 2. While the sweet potato is cooking, heat 1tbsp of oil in a pan over a high heat. Add the onion, carrots and leeks. Cook until soft and then add the garlic and the remaining spices. Cook for a further minute, then add the tomato purée and mix all together.
3. Add the mushroom and the pepper and cook for a further few minutes, until the mushrooms soften. Add the chopped tomatoes and both the beans, allow to simmer for 15 mins adding water if it's looking a bit too thick. Stir in the marmite and the chocolate until melted through. Add the sweet potato and mix through, season to taste.
5. Cook rice to serve. Enjoy! |
