Chilli sin carne with dark chocolate | Recipe
Umami with chocolate, espresso and wine
Text:
Katharina Kuhlmann
Photography:
© Lena Fuchs
9 October 2024
Today, for once, we don't have a sweet recipe for you. But chocolate also cuts an extremely fine figure in this hearty chilli sin carne. The colour, consistency and, of course, the taste benefit greatly from a good amount of fine dark chocolate with a strong 85% cocoa content. Other special ingredients such as espresso and wine round off this dish, which can be spiced up as desired. Just give it a try and enjoy chocolate savoury (umami).
Ingredients
For 6 portions
For the chilli:
1
red onion
2
cloves of garlic
2 tbsp
tomato paste
4
carrots
0.5
fennel
1
parsnip
600 g
cooked beans, e.g. kidney beans and cannellini beans mixed
650 ml
tomato pulp
250 ml
vegetable stock
100 ml
red wine
60 g
VIVANI Fine Dark 85 % Cocoa Chocolate
2 tbsp
maple syrup
2 tbsp
freshly brewed espresso
2 tbsp
balsamic vinegar
1 tsp
smoked paprika powder
1 tsp
chilli flakes (depending on desired spiciness)
salt
pepper
2 - 3 tbsp
olive oil
Zum Servieren
a few
peanuts, roughly chopped
a few
fresh herbs, e.g. chives or cress
making
baking time
cooking time 30 minutes
level of difficulty
easy
N°
01
Peel and finely chop the onion and garlic cloves. Peel and finely dice the carrots and parsnip. Finely dice the fennel too.
02
Heat the olive oil in a large pan. Sweat the onion and garlic until translucent. Add the vegetables and sweat for a few minutes until light brown.
03
Add the maple syrup, salt, pepper, paprika powder, chilli flakes and tomato paste and fry briefly. Deglaze with the vegetable stock, red wine and tomato pulp, cover and simmer for 10 minutes.
04
Now add the beans and simmer gently for a further 15 minutes.
05
Break the chocolate into pieces and add together with the espresso and balsamic vinegar. Continue to simmer for about 5 minutes, stirring well from time to time.
06
Flavour again with salt and pepper. Serve the chilli hot, sprinkled with coarsely chopped peanuts and fresh herbs of your choice.
Tip: The bean chilli goes well with basmati rice, flatbread or a polenta porridge.
Fine Dark 85 % Cocoa
Santo Domingo Cocoa | vegan
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