Vegetarian Chilli With Chocolate Jump to Recipe·Print RecipeIt is best to prepare all the vegetables first and then add them as required to avoid a mushy chilli. I top it with fresh coriander, cheese and sour cream with a homemade pitta on the side. Friday nights will never be the same again.Print Author: Fiona Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Yield: 6 1xDescriptionVegetarian Chilli made with a rich sauce with added dark chocolate to enhance the chilli flavour. Made in minutes in the Thermomix Scale 1x2x3x Ingredients1 handful of fresh coriander, leaves only40g bitter chocolate, 90 to 100% cocoa200g cheddar cheese200g carrots, peeled and quartered100g sweet red peppers400g fresh tomatoes, quartered 1 medium onion, peeled and halved2 cloves garlic, peeled1 large red chilli, deseeded & quartered20g olive oil½ to 1 teaspoon hot paprika2 teaspoons ground cumin½ teaspoon cinnamon1 teaspoon tomato puree300g vegetable stock 100g corn200g black beans, cooked200g red kidney beans, cookedSalt and pepper, to tasteTo serve: Lime juice1 avocado, slicedCheddar cheeseSour creamFresh corianderRed chilli or jalapeños, slicedInstructionsAdd the coriander (keeping some whole leaves for garnish) to the TM bowl and chop 5 seconds, speed 6. Reserve in a separate bowl.Chop the chocolate in the TM bowl 5 seconds, speed 5. Reserve until needed.Add cheese in large chunks to the TM bowl. Grate 5 seconds, speed 7. Reserve until serving time.Next prepare all the vegetables. Chop the carrots 5 seconds, speed 5. Reserve in a bowl until required.Chop the red peppers 5 seconds, speed 4 and reserve.Add the tomatoes and chop 5 seconds, speed 5. Reserve and clean the TM bowl.Add the onion, garlic and chilli to the TM bowl and chop 4 seconds, speed 6.Add the olive oil and sauté 3 minutes, 100˚C, speed 1. Add the prepared red peppers and sauté for a further 2 minutes, 100˚C, speed 2.Next add the spices: hot paprika, cumin and cinnamon. Sauté until aromatic 2 minutes, 80˚C, speed 2.Add the tomato puree and mix until combined 3 seconds, speed 3.Add the prepared carrots and tomatoes and mix to coat in the spices 10 seconds, speed 2.Next add the vegetable stock and cook 10 minutes, 100˚C, speed 1.Add the corn and beans and cook 15 minutes, 80˚C, speed spoon.Add the chocolate and cook 2 minutes, 90˚C, reverse speed 1 until chocolate is melted. Add the chopped coriander and mix 2 seconds, speed 1.Season with salt and pepper and a squeeze of lime juice.. Serve with brown rice or pitta and top with slices of avocado, grated cheese, sour cream, fresh coriander leaves and extra chilli slices. Enjoy!NotesAdd an extra red chilli if you like it extra hot! For a dairy free or vegan version add coconut yogurt instead of sour cream and omit the cheese or use vegan cheese and vegan chocolate.Category: VegetarianMethod: ThermomixCuisine: Mexican Keywords: vegetarian chilli with chocolate If you like this then you will love my recipe for Veggie Buddha Bowl!No related posts. Previous Post: « Guinness Chocolate Mousse With Baileys CreamNext Post: Vegan Cherry Chocolate Cupcakes »Reader InteractionsLeave a Reply Cancel replyYour email address will not be published. Required fields are marked * Rate this recipe ★☆ ★☆ ★☆ ★☆ ★☆ CommentName * Email * Website Save my name, email, and website in this browser for the next time I comment.