Mexican black beans in chocolate chili sauce
A deliciously indulgent Mexican Chili with black beans and cocoa powder
Ingredients
- 1 tbsp olive / canola oil or non-stick cooking spray
- 1 onion cut in half and then sliced
- 2 carrots chopped
- 2 cloves garlic crushed
- 1 green or chili seeds removed and finely sliced. Keep seeds if you like it really spicy
- 2 tsp each cumin + oregano
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1 tbsp chili sauce (e.g. Sriracha) more or less to taste, or omit and increase fresh chili
- 1/2 tsp salt or to taste
- a few good grinds of black pepper
- 2 red or green bell peppers deseeded and sliced or diced
- 2 cans black beans drained & rinsed
- 1 can tomato
- 1 tbsp cocoa powder
- 1 tbsp sugar or xylitol or equivalent non-nutritive sweetener
Serving suggestions
- 1 lemon or lime cut into quarters
- guacamole or mashed avocado
- plain Greek yoghurt you can serve it with guac and yoghurt, or just one of the two
- whole-wheat tortilla wraps, rice or quinoa
Instructions
- Fry the onion on medium heat in the olive oil for 2 - 3 minutes, until translucent, then add the carrots and fry for another 2 - 3 minutes. Add splashes of water to prevent sticking / burning.
- Add the chili, cumin, oregano, cinnamon, and coriander. Cook for another minute or so, stirring continuously and adding water an needed.
- Add the rest of the ingredients (besides the serving ingredients). Give it a good stir, then taste and adjust the seasoning as necessary.
- Turn the heat to low and simmer uncovered for about 20 minutes, allowing the flavours to combine. Stir regularly, and add a splash of water to loosen if necessary.
- Serve in bowls with a lime wedge for squeezing, plain yoghurt, and/or guac. Serve with quinoa or whole-wheat tortilla wraps and some fresh greens.
Notes
Nutritional info per portion (1/4 of the recipe, without serving ingredients): 229 kcal; 5.1 g fat; 40.1 g carbs; 11.4 g fiber; 10 g protein.