The key to a good chilli is one magic ingredient…chocolate.
I learnt this trick aged 16, I was working at a Savills real-estate agent as Saturday girl and was passed on this knowledge by one of the estate agent who was also a part time chef.
It’s funny the tiny pieces of knowledge you remember over your life time, and this one is GOLDEN.
This recipe can be made on sunday night and enjoyed all week long, freeze leftovers to be enjoyed at a later stage. There is so much veggie goodness in this dish you will be glowing from head to toe from just one bite.
Place the coconut oil in a large pot on a medium heat, throw in the onion and fry for 5 minutes. Add in the chopped pepper, carrot and garlic and stir for a minute, then throw in the dry spices (chilli, cumin, smoked paprika and oregano). Pour in the stock, grated courgette, tomatoes, tomato puree, a pinch of salt, ground pepper and beans. Cook with the lid on for 30- 40 minutes stirring every 5-10 minutes. Take it off the heat and pop in the cacao, stir well and let it sit to the side with the lid on.
Make the guacamole by mashing the avocado flesh with the lime, a pinch of salt and some olive oil.
Serve with fresh coriander.
Images: Holly Clark Photography