Chilli con carni hasn’t lost it’s appeal, ever since I was a little rip. This is the perfect dish to serve up on bonfire night, with a jacket potato or rice, for me nothing could be nicer.
But I think the best thing about this chilli, is all of the beans and veg that goes into it. You can sneak this in by grating or chopping it up into really small pieces, so that if you have a fussy eater, then hopefully they won’t notice as they are shovelling it into their gobs. The sweetness of the peppers and paprika make me start to dribble, and then the rustic lovely courgette just finishes it off. So, actually if you sell it to your daft children that this has chocolate in it, then they will glaze over that you will really be giving them 6 different vegetables, plus pulses, kapow, take that kids!
Also *cue dramatic music* this recipe actually doesn’t have any meat in it. You can of course add some mince if you wish, but there really is no need.
1 onion finely chopped
1 stick of celery, finely chopped
1 grated courgette
1 red or yellow pepper, chopped up finely
1 tin of kidney beans
1 tin of white beans
1 can chopped tomatoes
Handful of frozen sweetcorn
1/2 teaspoon of cumin
1/2 teaspoon of paprika
1/2 teaspoon of nutmeg
6 squares of chocolate
1 stock cube
Finely chop the onion and grate all of the vegetables.
Add to a small amount of oil in a frying pan and along with all of the herbs and spices. Mix well and make sure that the vegetables are coated in the spices fully. Cook on a medium heat for 5 mins, continually stirring.
Add the chopped tomatoes, beans, sweetcorn, stock cube and stir. Simmer for 5 minutes.
Then add the squares of chocolate and stir it into the sauce, which will make it thicker.
Then simmer on a low heat for 15-20 minutes.