Black Bean Chocolate Chilli

Black Bean Chocolate Chilli
  1. 2 tbsp olive oil
  2. 1onions chopped
  3. 1 red peppers, cored and roughly chopped
  4. 2 garlic cloves, finely chopped
  5. 2 tsp ground cumin
  6. 2 tsp ground coriander
  7. 2 cardamom pods, seeds removed, crushed
  8. 2 tsp chilli powder
  9. 1 tbsp chopped cilantro stems
  10. 1 x 425g can chopped tomatoes
  11. 1 x 425g can black beans, drained and rinsed
  12. ¼ cup dark chocolate chips, or chocolate, broken
  13. 2 tbsp honey
  14. 2 tbsp cider vinegar
  15. 1-2 cups vegetable or stock
  16. sea salt and black pepper
  17. fresh cilantro to serve
  18. spicy cashew cream – see below
For the cashew cream
  1. ½ cup raw cashews, soaked for a few hours in cold water
  2. ½-3/4 cup water
  3. juice of ½ lime or lemon (have about 2 limes per take)
  4. pinch sea salt
  5. ½ tsp apple cider vinegar
  1. Heat olive oil in a large pan over medium high heat. Add onions, peppers, garlic and chili and cook, stirring, until beginning to soften, about 5 minutes. Add cumin, coriander, cardamom, chili, and stir until everything is soft and fragrant. Add beans, tomatoes, chocolate, honey, cider vinegar and enough stock to just cover. Simmer over low heat until ready to serve.
  2. Combine topping ingredients and spoon over bowl.
For the Cashew Cream
  1. Drain cashews and place in a blender or food processor. Add remaining ingredients and blitz until smooth. Add more liquid if necessary. Mixture will thicken as it sits. Good in the fridge for 5 days.