South American chilli with banana and chocolate
Recipe summaryClick image to view larger version
Suitable for vegans
Category Main course
Preparation 20 mins
Cooking 45 mins
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)
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.
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.
Serve scattered with chopped banana and grated chocolate, if you prefer.
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