4 tbsp olive oil
2 onions, sliced into thin half moons
6 garlic cloves, minced
2 tsp dried oregano
2 tsp dried thyme
1 ½ tsp smoked paprika
1 ½ tsp ground cumin
1 tsp dried tarragon
½ tsp ground cardamom
½ tsp ground cinnamon
¼ - 1 tsp cayenne pepper
4 tbsp tomato paste
¼ cup cocoa powder
1x 400g canned cherry/ roma tomatoes
500ml stock of choice
2 tbsp maple syrup
2x 400 cans of beans of choice, drained and rinsed.
4 white photos, diced
½ cauliflower, chopped into florets
A knob of butter
Salt to taste
Wedges of lime
A dusting of smoked paprika
A crack of black pepper
In a large saucepan, heat the olive oil, before adding in the onion; season with salt.
On low heat, allow the onions to cook until softened.
Now stir in the garlic, herbs and spices; toast until fragrant (1 minute or so).
Stir in the tomato paste & cocoa powder, followed by the beans, stock, maple syrup, potato, cauliflower; season with salt.
Bring to a boil, reduce heat to low and cover; cook for 1 hour.
Remove the lid, cook for another hour until thickened.
Just before serving, stir in the knob of butter.
Serve Choccy Chilli with rice, a dollop of yoghurt, a wedge of lime, coriander, a dusting of smoked paprika and a crack of pepper.