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.
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
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!