| Cook Time | 40 minutes |
| Servings |
people
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Ingredients
- 400 g mushrooms
- 2 red onions
- 4 garlic gloves
- 2 red chillies
- 1 celery stick
- 1 red pepper
- 1 tsp tomato puree
- 250 ml red wine
- 2 tsp soy sauce
- 1 tsp Balsamic vinegar
- 800 g chopped tomatos
- 400 g blackbeans
- 400 g kidney beans
- 10 g dark chocolate
- 1.5 tsp mayple syrup
- olive oil
- 1/2 tsp salt
- 1/2 tsp freshly ground pepper
- 1 tsp chilli powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1 bay leaf
Ingredients
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Instructions
- Finely mince the mushrooms in a food processor. Then heat some olive oil in a frying pan and cook the mushrooms with some salt and pepper for 5 mins. Put the mushrooms in a bowl to one side.
- Peel and mince in the food processor the red onions and garlic. Deseed the chillies and finely chop. Remove the leaves from the coriander and finely chop the stalks. Trim the celery, deseed the pepper and chop both the celery and pepper into small chunks.
- Heat some oil in a large frying pan and add the minced onion and garlic, the coriander stalks and the chillies and cook for 10mins, stirring continuously. Add the celery and pepper aswell as the spices and stir well. Add the tomato puree, red wine, soy sauce and balsamic vinegar. Stir well on a high heat for 10mins until it has thickened. Add tined tomatoes and stir for another 5 mins.
- Drain the black beans and the kidney beans and add them to the chilli with the mayple syrup, dark chocolate and minced mushrooms. Stir well then reduced heat to a simmer for 10mins stirring occasionally. Remive the bay leaf and serve with coriander leaves on top.