There’s something completely satisfying about making a really good vegetarian dish that would win over the biggest meat eater. Especially a good amount of veggies and beans with a punch of bold spicy flavours! The combination of chocolate and chili is utterly delicious. I put a hind of cayenne pepper in my brownies, chocolate muffins, hot chocolate, everything with chocolate. So here we have a healthy, vegan, gluten-free, awesome choc-chili.
Ingredients
1/2 cup of forbidden wild rice
1/2 cup of brown rice
1 tbsp of coconut oil
1 spring onion
1 stalk of celery
1/3 zucchini
1 tomato
1 carrot
100g button mushrooms
Sauce & Spices
1 dried birds eye chilli (seeds removed if you want mild flavour)
1 tsp of minced garlic
1 tsp of tomato paste
1/2 cup of water or vegetable stock
1 tsp of chilli flake
1/2 tsp of smoked paprika
1/2 tsp of ground aniseed
1/2 tsp of ground cumin
1 tsp of thyme
1 tbsp of cacao powder or carob powder
1 tsp of Himalayan salt
1 tsp of olive oil
crumbled feta for garnish
Soak your rice overnight. Drain, rinse well and set aside. Heat coconut oil in a large pot over medium heat. Add garlic and onion and saute for a couple of minutes. Add chopped vegetables, rice and all spices in and stir to combine. Add water or stock and bring it up to boil. Simmer for 30-40 minutes until cooked. Transfer to a serving bowl and top with olive oil and crumbled feta. You can have it by itself or serve with pita chips.