Chocolate Chili Con Carne With Coconut

Recipe from Tasty. Naughty. Healthy. Nice. by Susan Jane White, © 2016 by Susan Jane White. Reprinted by association with Roost Books, an imprint of Shambhala Publications. Boulder, Colo.

If you’re a feral carnivore, like my husband, right here’s a great way of introducing extra beans and veggies to your food plan with out feeling oppressed. The overtones are there (what man gained’t wolf down a chili con beast?), however so is the dietary buy.

It doesn’t truly style of chocolate, however quite, makes use of cacao powder as one other spice within the combine.

By downloading some good podcasts at, you’ll prep this earlier than you even understand it. Put your ft up and benefit from the dance your nostrils will do over the subsequent two hours. Serve with nice huge dollops of cultured coconut yogurt, macerated pink onions and distinctive firm.

Chocolate Chili Con Carne With Coconut

Serves 10 to 12


  • 1½ cups (270 g) dried kidney beans, soaked in a single day
  • 2 onions
  • 2 purple bell peppers
  • 1 giant carrot
  • four garlic cloves
  • Extra virgin olive or coconut oil, for sautéing
  • 2 tablespoons tomato purée (elective)
  • 1 tablespoon dried oregano
  • 1 tablespoon uncooked cacao powder
  • 1 tablespoon candy or scorching paprika (non-compulsory)
  • 1 cinnamon stick
  • Good pinch of dried chili flakes
  • Large pinch of coconut sugar
  • 1 lb (500 g) minced beef
  • 1 28 oz (794 g) can diced tomatoes
  • Just over 2 cups (300 ml) vegetable or beef inventory
  • Salt and pepper
  • 1 tablespoon floor cumin
  • 2–four squares darkish or uncooked chocolate (non-compulsory)

To serve:

  • 1 small purple onion
  • 1 actually juicy lime
  • 1 tablespoon fish sauce (nampla) (optionally available)
  • Fistful of recent cilantro (optionally available)
  • Natural coconut yogurt


First off, soak the dried kidney beans in a single day. The subsequent day, prep the veggies. Dice the onion. Roughly chop the bell peppers and carrot into bite-size chunks, discarding the seeds and stalks. Slice your garlic and line up all of your dried spices and herbs. Now you’re able to prepare dinner.

Heat a bit of oil in your largest sauté pan or frying pan (I’ve two going on the similar time to hurry issues up). Sweat the onions first, stirring commonly for 10 minutes, till they grow to be glassy. Put them apart, then sauté the peppers and carrots till gentle however not browned. Add the garlic towards the top, together with the tomato purée, spices and coconut sugar (if utilizing). Cook for a very good 5 minutes and let your nostrils samba. Remove from the warmth and pile on prime of the resting onions.

Now whack up the warmth and brown the meat throughout. It must be browned or the top end result shall be disappointingly insipid. You may have to do that in two batches.

Tip within the soaked kidney beans (canned is okay in an emergency), canned tomatoes and inventory. Don’t fear if it seems to be slightly icky. The pot will rework in a number of hours. Stir within the veggies, pop a lid on and let it paddle on a low warmth for 2 to 3 hours. It’s completed as quickly because the beans are mushy however not mushy.

Taste, tickle with salt and pepper, and add the cumin and darkish chocolate to liven it up. If you are feeling it wants extra pungency, add some yeast extract, blackstrap molasses or chopped anchovies. Sometimes I do; typically I don’t.

To serve, reduce the pink onion in half and finely slice into semicircles. Squeeze the lime over the onions and permit them to get together with the fish sauce. Top every bowl of chili con carne with a bit macerated purple onion, recent cilantro (if utilizing) and an incredible huge dollop of cultured coconut yogurt instead of bitter cream. It’s the holy trinity to an excellent con carne.


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