Vegan Chocolate Chilli

Ingredients

• 2 Clove Garlic
• 1 Red Onion
• 2 Bell Pepper
• 1.5 tsp Ground Cumin
• 1.5 tsp Paprika
• 250 g Chestnut Mushroom
• 800 g Chopped Tomatoes
• 250 g Tofu
• 5Cube Dark Chocolate
• 30 g Coriander
• 1 Lemon
• 400 g Rice
• 240 g Drained Kidney Beans
• Salt
• Black Pepper
• Olive Oil

Instructions

1. 1

   Finely chop the garlic, onion and peppers. Add to a pan with a splash of olive oil and fry for 5 minutes. Add both cumin and paprika. Mix together. Add a handful of chopped coriander stalks.

2. 2

   Add some water to stop the vegetables catching on the pan. Cook until they have softened.

3. 3

   Add halved chestnut mushrooms. Stir them in and pour in your tomatoes. Mix everything together.. Add cubed tofu. Stir it in.

4. 4

   Add 300ml of water followed by your kidney beans (with the water from the tin).

5. 5

   Get your rice on – follow pack instructions.

6. 6

   Mix the chilli together and let it bubble away on a medium-high heat with no lid for 15 minutes.

7. 7

   After 15 minutes, the chilli should be nice and thick. Add 5 cubes of dark chocolate and allow them to melt. Squeeze in the juice of half a lemon, season with salt and pepper and then add a handful of chopped coriander. Stir it in and remove from the heat.

8. 8

   Serve the chilli on the rice and enjoy!