Three-bean chilli with dark chocolate

Method

1. This is for a small slow cooker (1.5 to 3.5 litres). In a bigger one, double everything and freeze half. Drain and rinse the kidney beans, black beans and pinto beans. Chop the onion finely, dice the red pepper into 2 cm pieces and crush the garlic.
2. Put the beans, onion, pepper and garlic in the slow cooker. Add the chopped tomatoes, tomato purée, smoked paprika, cumin, chilli flakes and 100 ml of water, then stir well. There is no need to fry anything first.
3. Put the lid on and leave it on. Cook on low for 7 to 8 hours or on high for 4 hours, until the pepper is completely soft and the sauce is thick.
4. About 30 minutes before you want to eat, rinse the rice in a sieve and put it in a small lidded pan with 300 ml of cold water and a pinch of salt. Bring to the boil, cover, and cook on the lowest heat for 12 minutes. Turn off the heat and leave it covered.
5. Break the dark chocolate into the chilli and stir until it has melted in. Mash a few of the beans against the side of the pot to thicken it.
6. Season well with salt and black pepper, adding more chilli flakes if you like it hotter. Spoon the chilli over the rice.

Tip Use any three tins of beans you have. Top bowls with a spoonful of coconut yogurt or sliced spring onion if you want something cool against the heat.

Photo made with AI.

From Nosha · nosha.app