This decadent vegan chocolate chilli is nothing short of amazing. Packed with pumpkin, beans, and mushrooms, with a little chocolate to give an extra layer of richness and depth of flavour, this spicy, rich, smoky chilli hits all the spots.
In a large skillet, sauté the onion in the oil for around five minutes, until it becomes translucent.
Add the garlic and the chillis, and continue to cook for another couple of minutes, until the raw garlic smell has gone.
Add the pumpkin and mushrooms, and cook, stirring occasionally, for a further five minutes.
Mix the broth with the passata and tomato paste, and add to the skillet.
Add the beans, cumin seed, paprika, liquid smoke, and chipotle paste, and stir well.
Turn down the heat, cover, and leave to simmer, stirring occasionally, for 20 minutes, or until the pumpkin has cooked.
Break the chocolate into small pieces, and stir into the chilli.
Simmer for another five minutes, and then serve.
Any leftovers can be kept in a lidded container in the 'fridge for up to a week and a half.
If you like more chilli, use more peppers, or add some chilli powder. Or do both. No judging here!
In Britain, tomato paste is called purée (just in case there was any confusion).
If you use smoked paprika, you can omit the liquid smoke altogether. Unless you like it really smoky, of course.
Instead of using the paste and fresh chilli peppers, you could just use chipotles in adobo.
If you're not making your own vegetable broth, I recommend you use a low-sodium variety.
Use whichever beans you like - I do!
The reason I use whole, bruised chillis is because it's easier to whip them out if the dish starts to get too hot (I learned this when I was living in Thailand). By all means, do feel free to chop them up though if that's your thing.