Chocolate Lentil Chilli

When it's chilly and raining outside all you need is a delicious and comforting bowl of food which kicks a warming punch plus some chocolate - of course and so, when it's cold outside this is the perfect recipe...

Ultimate comfort food...

This chilli recipe is full of flavour and is sure to give your taste buds a FIESTA!

It also happens to be vegetarian & vegan, although the lentils give it a meaty texture and my husband didn't even realise there was no meat...

It's oh so tasty...

This recipe is our take of the famous American Tex-Mex dish, chilli con carne, however we've made a few tweaks...

This has more of a warming heat, but if you like it hot just up the chilli - simple...

Spicy!

This chilli holds it's own weight and is perfect by it's self or is perfect with rice and a fresh sprinkling of coriander and a squeeze of lime juice...

The added ingredient of dark chocolate to this dish may sound strange, however it's a subtle flavour, but when you get a taste of it you can't help but smile...

You're welcome...

This makes for the perfect family dinner and if there's any leftover it tastes even better the next day, making it perfect for meal-prep, Chilli also freezers well,too.

So without further ado lets jump to the recipe...

Happy Cooking!

The Food Fiesta Team

INGREDIENTS

serves 4-5

200 g of dried lentils ( can use ready cooked from a can )

680 g of chunky passata

1x medium white onion

1x medium red onion

2x large garlic cloves

280 g tinned sweetcorn

250 g tinned black beans

50g dark chocolate ( vegan chocolate if making it vegan )

2x large pinches of sea salt

2x large pinches of black pepper

1x heaped tsp of sweet paprika

1x heaped tsp of hot paprika

3x tsp cumin

2x tsp dried ginger

2x tsp chilli paste ( add more if you like it spicy )

1x tbsp soya sauce ( use gluten free if needed )

2x tbsp olive oil

1/4 water

handful of fresh coriander leaves to garnish

1x lime to garnish

METHOD

If you're using dried lentils you need to add them to a large pan of boiling water and cook for approx 15 minutes or until they are soft. Once cooked drain and put to one side. If using tinned lentils then obviously skip this step - just drain from the can and set aside.

Peel and finely dice the onions and crush and finely dice the garlic.

In a large frying pan add the oil and put on a high heat.

Add the onions and garlic and fry for 2-3 minutes or until slightly soft.

Add all of the dried spices and mix well. Fry together for 1 minute.

Add the beans, sweetcorn and passata and mix well. Turn the heat to medium.

Add the chilli paste and soya sauce and mix together well.

Add the chocolate and mix through until its melted.

Add the water, stir and let simmer on a low heat for 5 minutes - stirring occasionally.

Chop the fresh coriander and sprinkle over the top and serve with fresh lime wedges and enjoy.