Decadent Vegan Chocolate Chilli

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This decadent vegan chocolate chilli is nothing short of amazing. Packed with pumpkin, beans, and mushrooms, with a little chocolate to give an extra layer of richness and depth of flavour, this spicy, rich, smoky chilli hits all the spots.

All the spots.

No spots are left un-hit.

Do you ever have times when you make something so delicious that you just want to eat it every day? Last week was like that; as well as a big pot of chocolate chilli, I made tons of tom yam and phad Thai – thanks, I suspect to binge-watching the new Netflix show, Street Food, which is all kinds of wonderful. I have such a bad yearning to return to SE Asia!

Back to this chocolate chilli though…

When I first made this chilli, I thought I’d invented it. No, really. I honestly had no idea it was a thing until recently!

Stop laughing, you at the back.

Years ago, I discovered Rococo’s chilli chocolate, and I fell in love with it (they also used to make a cardamom one which was to die for). I loved how the warm bite of chilli so perfectly complemented the velvety richness of the dark chocolate. It was a veritable mouthgasm. Truly. After that, I felt I needed to experiment with adding chocolate to chilli. And guess what? It totally worked.

But of course, you knew that already. Apparently, I was the only person on the planet who didn’t know.

You can’t really taste the chocolate in this chilli but it gives it a certain je ne sais quois. Rather like with chocolate beer and stout, you can’t taste the chocolate but they have an added depth of richness because of it. And of course, Mexican mole is made with chocolate too.I also didn’t know that all those years ago.

So anyway, while I may not have been the first person to have the bright idea of adding chocolate, I can honestly say, with hand on heart, that there is definitely room in the world for one more chocolate chilli recipe.

Especially when it’s mine. 😉