The weather in London this week has been awful so far – torrential downpours, gusty winds, icy chills. It must be December! It must also be time to create another hearty chili to warm up from the inside. I had to use my trusty Le Creuset of course!
Last night, it was all about cocoa-coconut chili from Eat, Drink & be Vegan. Yes. Cocoa. and Coconut. In a chili. It is unbelievably decadent and delicious. I’m so glad I made a huge amount so I can have leftovers for lunch this week. And I love how many ingredients in this recipe come from cans. Maybe it’s just me, but there’s something incredibly gratifying about opening up a bunch of canned goods and chucking them in a pot, only to have them end up as an amazing meal.
From the eat, drink & be vegan cookbook (with a couple of variations), served with a slice of sunflower seed bread and limes. (Phil’s bowl is not pictured – it was covered in grated cheese).
- 1.5 tbsp coconut oil
- 1 large onion, diced
- 3 celery stalks, diced
- 1 red pepper, diced
- 4 cloves garlic, diced
- 1 tsp sea salt
- freshly ground black pepper
- 2 tbsp hot chili powder
- 1/2 tsp cinnamon
- 1/8 tsp allspice
- 3 tbsp dutch-processed cocoa powder (we used green & black’s)
- 2 cans chopped tomatoes
- 1 can black beans, rinsed and drained
- 1 can kidney beans, rinsed and drained
- 1 can pinto beans, rinsed and drained
- 1 can coconut milk
- 1/2 cup shredded coconut
- tabasco chipotle hot sauce, to taste
- 1 cup corn kernels
- lime wedges, to serve
- In a large pot, add oil, onion, celery, pepper, garlic, salt, pepper, chili powder, cinnamon, and allspice, and stir to combine. Cover and cook for 7-9 minutes, stirring occasionally; reduce heat if onions or garlic starts to burn.
- When onions start to soften, add cocoa powder and stir for 1-2 minutes, then add tomatoes, beans, coconut milk, and coconut, and stir to combine. Increase heat and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally.
- Stir in corn kernels and cook another 5 minutes to heat through. Remove cover to let liquid reduce if desired. Season to taste with additional salt, pepper, and hot sauce. Serve with lime wedges to squeeze on generous amounts of juice.
Lesson learned: if you like your chili less liquid-y (like me), don’t bother covering while it cooks. Slightly less coconut milk would probably help too.