Chocolate chilli

Dark cocoa and fiery chillies are a classic Mesoamerican combination, they were eaten (and drunk!) together for centuries before Europeans turned cocoa into a sweet creamy confection.

I've seen lots of chocolate chilli recipes but they're often too sweet and greasy - I use bitter cocoa powder, hot dried chillies and black turtle beans to make a rich dark chilli.

• 500g black turtle beans
• 2 medium onions, chopped
• 2 carrots, finely chopped
• 1 can chopped tomatoes
• 4 heaped tsps cocoa powder
• 3 garlic cloves, crushed
• 4 chopped dried birdseye chillies (or 3 tsp chilli powder)
• 2 tsp cumin seeds
• 5 squares of milk chocolate
• 2 tsp Swiss Marigold stock powder

1. Soak the beans for 8 hours or overnight - change the water a couple of times as this prevents bean-bloat.
2. Drain and rinse, then boil them for about 30-40 minutes until tender.
3. In the meantime, splash some oil into another pan and gently fry the onion and carrot until translucent, about five minutes.
4. Stir in the cumin seeds and fry for another minute.
5. Add the tomatoes, stock powder, garlic and chilli and cook on a moderate heat for about ten minutes.
6. Drain the beans when they're cooked but reserve the rich black cooking liquid.
7. Put the cocoa in a cup and mix with a bit of the cooking liquid so it forms a paste. This is just to stop the cocoa forming lumps.
8. In a large saucepan, combine the beans, cocoa and tomato mixture. Add enough of the bean cooking liquid to cover the beans.
9. Gently simmer for about thirty minutes, stirring occasionally. Add more of the cooking liquid if it gets too dry.
10. Five minutes before serving, stir in the chocolate chunks.

Serve with rice or corn chips. My serving suggestion is to put a dollop of yoghurt or sour cream on top, with a sprinkling of paprika, a scattering of chopped parsley or coriander, and just a little finely grated chocolate.

Variations

Black beans are perfect for this recipe but if you can't find them, classic kidney beans are fine. Use tinned ones to save time.

This makes a moderately spicy chilli, feel free to add a lot more.

I often bulk this out with dried soya mince, which adds protein.