It might seem like an odd choice to add to a savoury dish, but the inclusion of dark chocolate adds body, colour and flavour to this vegetarian chilli. Use a good quality chocolate, with 70% cocoa solids, so as to not make the chilli too sweet.
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Ingredients
Method
1.Make guacamole. Halve avocados; remove seeds. Place avocado flesh in a medium bowl with juice; season to taste. Mash with a fork until smooth. Cover; refrigerate until required.
2.Wash celery stalks well, remove leafy tips and reserve. Chop celery into 1cm pieces. Heat oil in a large saucepan over medium heat; cook celery, onion and capsicum, stirring, for 5 minutes or until softened. Add chilli, paprika, garlic, coriander and oregano; cook, stirring, for 1 minute or until fragrant. Add stock and tomatoes; bring to a simmer. Simmer, stirring occasionally, for 10 minutes or until thickened. Add chocolate, beans and sugar; cook, stirring, for 5 minutes or until dark and glossy. Season to taste.
3.Top chilli with cheddar and reserved celery leaves; serve with guacamole and corn chips.
We used panela sugar, also known as rapadura, but any unrefined whole cane sugar can be used. Use yellow corn chips or tortilla chips, if you can’t find blue corn chips.
Note
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