Recipe

Vegetarian chilli with guacamole

You'll love the not-so-secret ingredient.

  • 45 mins cooking
  • Serves 4
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It might seem like an odd choice to add to a savoury dish, but the inclusion of dark chocolate adds body, colour and flavour to this vegetarian chilli. Use a good quality chocolate, with 70% cocoa solids, so as to not make the chilli too sweet.
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Ingredients

  • 2 celery stalks (300g)
  • 2 tablespoons olive oil
  • 1 large onion (200g), chopped coarsely
  • 1 medium yellow capsicum (200g), chopped coarsely
  • 1 large red capsicum (350g), chopped coarsely
  • 2 fresh long red chillies, chopped finely
  • 1 tablespoon smoked paprika
  • 3 cloves garlic, crushed
  • 2 teaspoons ground coriander
  • 2 teaspoons fresh oregano leaves
  • 2 cups (500ml) vegetable stock
  • 400 grams canned diced tomatoes
  • 40 grams dark chocolate (70% cocoa), grated
  • 400 grams canned four-bean mix, drained, rinsed
  • 1 tablespoon unrefined sugar (see tips)
  • ¾ cup (90g) finely grated vintage cheddar
  • 1 packet (156g) blue corn chips
Guacamole
  • 2 medium avocados (500g)
  • juice of 1 large lime (100g)

Method

  • 1
    Make guacamole. Halve avocados; remove seeds. Place avocado flesh in a medium bowl with juice; season to taste. Mash with a fork until smooth. Cover; refrigerate until required.
  • 2
    Wash celery stalks well, remove leafy tips and reserve. Chop celery into 1cm pieces. Heat oil in a large saucepan over medium heat; cook celery, onion and capsicum, stirring, for 5 minutes or until softened. Add chilli, paprika, garlic, coriander and oregano; cook, stirring, for 1 minute or until fragrant. Add stock and tomatoes; bring to a simmer. Simmer, stirring occasionally, for 10 minutes or until thickened. Add chocolate, beans and sugar; cook, stirring, for 5 minutes or until dark and glossy. Season to taste.
  • 3
    Top chilli with cheddar and reserved celery leaves; serve with guacamole and corn chips.

Notes

We used panela sugar, also known as rapadura, but any unrefined whole cane sugar can be used. Use yellow corn chips or tortilla chips, if you can't find blue corn chips.

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