VEGANUARY - Chilli Recipe - Cocoa Libre

VEGANUARY - Chilli Recipe

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!


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