Spicy and Tasty Vegetarian Chilli

Spicy and Tasty Vegetarian Chilli

Serves: 6

Ingredients

• 2 tbsp coconut oil

• 1 large onion, finely diced

• 4 garlic cloves, minced

• 4 tsp cumin seeds

• 2 fresh chillies, finely minced

• 2 tsp paprika

• 4 tsp dried oregano*

• 2 carrots, finely diced

• 1 tin sweetcorn, drained and rinsed

• 3 celery sticks, finely sliced

• 150g walnuts, finely chopped

• 2 tins of mixed beans, drained and rinsed

• 2 400g tins chopped tomatoes

• 2 tsp sea salt

• 60g dark chocolate (at least 70%)

• 250-500ml red wine (optional, but not really!)

To serve

• large handful of coriander leaves

• corn tortillas

• guacamole

• sour cream

• lime wedges

* I like to add in 2 tbsp of chilli seasoning - I know it is cheating but it tastes a lot richer!

Method

- Heat the coconut oil in a large, heavy-based saucepan or casserole dish over medium heat. Once hot, add in the onion, garlic, cumin, chilli, paprika and oregano and chilli seasoning (if using). Fry for two minutes until the spices are fragrant and the onion has softened.

- Add in the remaining vegetables next to the fry for a further 2 minutes. Add in the walnuts, beans, tomatoes, 250ml water ( or wine! ) and sea salt. Bring to a boil then reduce to a simmer for 40 minutes, covered. Make sure to stir occasionally to avoid the bottom from burning.

- Add in the chocolate and gently stir for a couple of minutes. Remove the lid if the chilli needs to reduce.

- Taste and season to your liking. Serve in bowls with corn tortillas, sour cream, guacamole, limed wedges and a sprinkle of coriander leaves.