Recipe
Smokey Pumpin Chocolate Chilli
Ahh, ’tis the season for all things cozy and pumpkin flavoured. I think this chilli ticks both of those boxes to be honest, and I’m not mad about it. I know adding chocolate might sound weird, but it adds an extra depth of flavour and a nice zing, especially since I used the Grapefruit & Chia Chocolate from VGAN. Yes, this is sponsored, but I’m not lying when I say that their chocolates are my favourite. Of course you can use any chocolate you like in this, just make sure it is more on the bitter side, so dark chocolate is definitely better!
Ingredients
Pumpkin Chilli
1
diced onion
2
minced garlic cloves
1
diced bell pepper
0.5
diced butternut squah (mine was quite small)
1
teaspoon cumin
1
teaspoon smoked paprika
1
teaspoon dried rosemary
1
tablespoon soy sauce
1
teaspoon maple syrup
1
can diced tomatoes (400g)
1
can kidney beans (240g drained weight)
200
milliliters vegetable broth
35
grams vegan chocolate
Sal and pepper (to taste)
Toppings
Rice/flatbread
Vegan yogurt/sour cream
Homemade salsa
Grating of chocolate
Instructions
Pumpkin Chilli
- Fry the onion until translucent, 5-7 minutes.
- Add the garlic, spices, soy sauce and syrup and fry for a further minute.
- Add your vegetables and coat them in the spices, then pour in the diced tomatoes, beans and broth.
- Bring everything to a boil and let it simmer for 15-20 minutes, or until pumpkin is tender.
- Mash some of the chilli with a potato masher to create a thicker texture.
- Right before serving stir through the chocolate and let it melt. Season to taste and serve up!