Dark Chocolate Chilli Non Carne with Lime Cashew Cream

Mains

By Liberty Browne, Homespun Capers

In the tradition of Mexican chocolate mole, this is a vegetarian chilli not lacking in flavour like some others. Please don't shy away from the use of dark chocolate here - it gives a delicious depth of flavour, imparting an earthy bitterness that you can't quite put your finger on.

I use the chipotle peppers found in tins of adobo sauce for this, but you can substitute a chipotle powder or paste (to taste) if you're unable to find them. Chipotle peppers will give a mild heat and smokey note - they are definitely my favourite of the chilli family. I am a self confessed chilli wuss and this is perfect for my taste, but feel free to add extra cayenne upon seasoning to bring things up a notch.

Ingredients
Method

Chilli Non Carne
1 -2 chipotle peppers in adobo sauce
2 x 400g tinned tomatoes
1½ cups water
2 medium onions, peeled and roughly chopped
4 tbls olive oil
1 tsp sea salt
3 garlic cloves, peeled and finely chopped
1 tbls dried thyme
1 tsp cumin seeds, crushed
1 tbls ground coriander
1 tbls sweet paprika
½ tsp cayenne pepper
1 medium sweet potato, chopped into about 2cm pieces (about 2 cups)
½ cup Plain Buckinis
½ cup cooked green lentils
2 cups small cooked beans (I use black beans and black eyed peas)
7 pieces (40g) of Dark Chocolate, chopped
Activated pumpkin seeds, coriander, avocado, chopped spanish onion, fresh lime, toasted corn tortillas and/or cooked brown rice (to serve, optional)
Lime Cashew Cream
1 cup Raw Cashews, soaked for at least 4 hours then drained
¾ cup water
Juice of 1 small lime
¼ tsp salt, + more to taste
freshly ground black pepper, to taste

Step 1Put the chipotle pepper, half the tomatoes, and water in a blender and puree till smooth. Set aside.
Step 2In a large saucepan, cook the onion in the olive oil and salt till golden and soft, about 5 min. Add the garlic and cook for another minute before adding the thyme, coriander, cumin and cayenne. Once fragrant, add the tomato chipotle mix as well as the rest of the tomatoes, sweet potato and buckinis. Cover and bring to a boil, then turn down to a simmer and cook for 20-25 min until the sweet potato is cooked through and buckwheat is cooked but retains its bite.
Step 3Meanwhile, blend all the Lime Cashew Cream ingredients in a high speed blender till completely smooth (30sec-2 min) adding a little more water if needed, taste and adjust seasoning. Pour into a small bowl and refrigerate till thickened.
Step 4Add the lentils and beans and heat through. Taste, and season with more salt, pepper and cayenne if desired. Add the chocolate and stir through till melted.
Step 5Serve topped with lime cashew cream, activated pumpkin seeds, fresh coriander, avocado, Spanish onion and fresh lime. Serve alone or alongside corn tortillas or cooked brown rice, if desired.

Jacquii 8 years ago

Love this recipe team, yuuummmm! Just wondering if you can please give me an indication of how long it would take to cook?
Jacquii x

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Maya 9 years ago

How is it "dark chocolate chilli non carne", if there is no chocolate in it?

Loving Earth 9 years ago
Hi there, there is 7 pieces of our Dark Chocolate in the ingredients list and you add them in step 4. Hope this helps :)
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