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deZaan Vegan Cocoa Chilli Sin Carne
Vegan chilli sin carne with cocoa
Prep Time
20
minutes
mins
Cook Time
40
minutes
mins
Finishing time
10
minutes
mins
Total Time
1
hour
hr
10
minutes
mins
Course:
Main Course
Cuisine:
Mexican
Keyword:
Chilli
Servings:
5
portions
Equipment
sauce pan
Ingredients
Part 1: Cocoa Chili Sin Carne
50
g
Olive oil
300
g
Onion
280
g
Carrot
( cleaned )
80
g
Fresh tomatoes
50
g
Celery
50
g
Butternut squash
200
g
Black beans
20
g
Garlic puree
45
ml
Tomato puree
380
ml
Vegetable broth
380
ml
Water
Lime juice
( 1 piece )
20
ml
Worcestershire sauce
9
g
Chili powder
100
g
Butternut squash cubed & roasted
10
g
deZaan Holland True Dark 10/12% Natural Cocoa Powder
15
g
deZaan Holland Rich Terracotta 20/22% Dutched Cocoa Powder
Vegan creme fraiche for finishing
( used Oatly Crème Oat Fraiche )
Instructions
Method
In a large (deep) saucepan, sweat onions with oil until soft. (medium to high heat).
Add in carrots and celery cook to a lightly brown color.
Lower heat to low/medium heat. Add in tomatoes, butternut squash. Stir.
Add in black beans and the rest of the ingredients except for the cocoa powders.
Simmer on low heat until beans have been cooked through.
Add in Cocoa powders and stir (addition of cocoa powder can be adjusted by personal taste).
Allow to simmer for another 10-15 min.
Transfer to desired serving bowls and garnish with roasted butternut squash cubes and a quenelle of vegan crème fraiche.