Comforting Chili – Sweet with Some Heat
This is rich and has a surprise with some heat and some sweet with some cocoa and chocolate. They will want seconds and thirds, so be ready. This is vegan and oil free.
Flavours: Umami (beefy) aromas will have you swear it is beef, balanced by the spicy and smoky notes and rich tomato sauce. Don’t forget the kick from the chipotle peppers that finish this creamy texture.
Benefits: Lower in calories than beef chili but filling with the red lentils and with high fibre and protein and zero cholesterol, it will be a game day special from now on.
Yield: 10 servings
Total Time: 1 hour
Equipment: Large pot, sharp knife, spatula
1 medium (224 g) onion, diced fine
6 ½ oz (182 g) adobo chiles, diced fine
1 tbsp unsweetened cocoa
2 tbsp smoked paprika
2 tsp thyme
3 tbsp (43 g) molasses
3 tsp chili powder
1 tbsp dried oregano
1 tsp cinnamon
½ tsp allspice
1 cup (196 g) cooked red lentils
30 oz (840 g) canned no salt cherry tomatoes or other tomatoes
1 cup (237 ml) non-alcoholic beer
1 cup (237 ml) water
12 oz (336 g) unsalted pinto beans
6 ¾ tbsp (100 g) peanut butter
Garnish with avocado, diced onions, plant-based yoghurt and cherry tomatoes
Place onions in a heated pot with a few tablespoons of water and sauté until they are translucent, about 3 minutes. Add chiles, cocoa powder and spices and cook until fragrant, about 1-2 minutes. Stir constantly.
Add the rest of the ingredients. Cook for about 15-20 minutes over medium heat until fragrant and steaming. Add the chocolate and stir until completely incorporated.
Serve hot with garnishes of avocado, diced cherry tomatoes, plant-based yoghurt and diced onions.