spooky chocolate chili sin carne

A staple of our Halloween parties, and (whisper it quietly) also vegan. It’s completely inauthentic but very tasty.

  • 3 red onions, choppeda pan containing chocolate chili
  • 3 tablespoons olive oil
  • 3 cloves garlic
  • 3 carrots, chopped
  • 3 sweet potatoes, peeled and chopped
  • 3 pointed peppers, deseeded and chopped
  • 3 small red chilis, deseeded and chopped
  • 2 tins chopped tomatoes
  • 1x200g tin sweetcorn
  • 2x400g tins red kidney beans
  • 1 tablespoon smoked paprika
  • salt and pepper
  • juice of 1 lime
  • 2 mushroom stock cubes dissolved in 500ml boiling water
  • 3 tablespoons red lentils
  • 50g dark chocolate

Heat the olive oil in a large saucepan and add the onions. Sweat the onions gently until they are soft but not coloured.  Add the crushed cloves of garlic and all the chopped vegetables,  add the smoked paprika and stir it all around. Put a lid on the pan and leave the veg to simmer for about 20 minutes. Then add the chopped tomatoes, the stock, the sweetcorn and the red lentils and leave to simmer again for a further 20 minutes. Taste and see if it needs any more chili.  Add the kidney beans and the dark chocolate, broken up into pieces. Simmer again for a further 20 minutes, this time with the lid off.  Season with ground black pepper (you may not need salt depending on how salty the stock cubes are), and a squeeze of lime juice.

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