This chilli is suitable for either nachos or tacos. Don’t forget the dark chocolate as it gives a depth of flavour that would be otherwise missing.
Serves 4, from memory. When serving 3 we have leftovers.
March 2023: testing do see how well this dehydrates. Will report back in due course.
Ingredients
- 2 large onions, sliced
- A dash of oil for cooking
- 2 cloves of garlic, crushed
- To save time: 1 packet of Taco Spice Mix (this one). If you’re doing it the proper way you’d use 1 tsp cajun spice powder and a few other bits and pieces, but the premade mix saves a bit of brainpower and stress as it’s all in one place.
- 1 large red capsicum, finely diced
- 1 400g tin of crushed tomatoes
- 1 400g tin of black beans
- 1 400g tin of chilli beans
- 3 tbsp of dark chocolate, dairy free – the darker the better
- 150mL coconut cream
- 1 tsp salt to taste
- If you want to bulk it out:
- 1 tbsp honey
- 1 cup frozen corn
- Spinach or kale
- coriander (or some other green) to garnish
Method
- Sauté onion, oil, garlic, until the onion is clear
- Add spices and stir
- Add capsicum and tinned tomatoes, and stir through – if you like tomatoes add a second can. I wouldn’t personally but it does bulk it out.
- Drain the black beans, add to the mix, and stir
- Add chilli beans to the mix, and stir
- Simmer on low heat, stirring occasionally. I like quite a thick chilli so would keep at a slightly higher heat to evaporate some of the liquid off.
- Add dark chocolate to taste (this adds a little depth of flavour)
- Add the ‘bulking out’ ingredients near a few minutes before serving
- Garnish with coriander
- Serve with nacho chips, sour cream, salsa, and guacamole