South American chilli with banana and chocolate

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South American chilli with banana and chocolate

Suitable for vegans
Category Main course
Serves 4
Preparation 20 mins
Cooking 45 mins

Rating: Rated 0 / 5 (0 ratings)

GO VEGAN: This dish is vegan, provided you choose plain chocolate which does not contain milk (make sure you check the packaging).


  • 2 tbsp olive oil
  • 1 tbsp ground cumin
  • 1–2 tsp chilli powder, or to taste
  • 2 cloves garlic, chopped
  • 2 x 400g cans chopped tomatoes
  • 400g can butter beans, drained
  • 2 tbsp chopped oregano
  • 2 squares plain chocolate, grated
  • 2 red onions, chopped
  • 1 tbsp ground coriander
  • 2 tbsp tomato purée
  • 1 tbsp paprika
  • 2 x 400g cans lentils in water, drained
  • 300ml vegetable stock
  • 1 banana, finely chopped
  • chopped banana and grated chocolate, to serve (optional)


Stage 1

Heat the oil in a pan and sauté the onions for about 8 minutes, turning occasionally until golden. Add the spices and garlic, then sauté for 3 minutes.

Stage 2

Stir in the tomato purée, paprika, tomatoes, lentils, beans, stock, oregano, banana and chocolate. Bring to the boil, cover and simmer for 25 minutes, until tender.

Stage 3

Serve scattered with chopped banana and grated chocolate, if you prefer.


South American chilli with banana and chocolate


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Recipe author

Published by: Vegetarian Living
Recipe and styling: Liz Martin

Nutritional info

Nutritional values are per serving.

  • Calories: 438g
  • Fat: 9.5g
  • Saturated fat: 1.5g
  • Protein: 24.5g
  • Carbohydrates: 68.5g
  • Sugars: 22g
  • Fibre: 13g
  • Salt: 1.6g

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