Bean chilli with chocolate and walnuts recipe

A rich vegetarian chilli with a touch of chocolate, from The inexperienced Kitchen Travels cookbook.

INGREDIENTS 

• 2 garlic cloves, finely chopped
• 2 tsp cumin seeds or 1 tsp ground cumin
• 2 tbsp cold-pressed coconut or olive oil, or ghee
• 1 large onion, finely chopped
• 2 sweetcorn cobs (kernels cut off) or 150g (5½oz) thawed frozen sweetcorn
• 1 tsp dried oregano
• 1 red and 1 yellow pepper, seeded and finely chopped
• 1 fresh chilli, deseeded and finely chopped (more if you like it hot)
• 1 tsp ground paprika
• 1 carrot, finely chopped
• 2 large celery sticks (use leaves too), finely sliced
• 2 tsp sea salt 
• 60g (2oz) dark chocolate (minimum 80 per cent cocoa solids), broken into pieces
• 150g (5½oz) walnuts, very finely chopped
• 300g (10½oz) dried mixed beans, such as kidney, black-eye or borlotti, soaked and cooked (or 3 x 400g cans cooked mixed pulses, drained)
• 2 x 400g (14oz) cans whole plum tomatoes 

To Serve :

• 1 large handful coriander leaves, coarsely chopped
• 4 corn tortillas, toasted
• 120ml (4fl oz) plain yogurt 

INSTRUCTIONS

1. warmth the oil in a large heavy-based saucepan or casserole over a medium warmth. upload the onion, garlic, spices and oregano and cook dinner for a few minutes, stirring every now and then, till the spices scent aromatic and the onions are gentle but now not browned.
2. upload the peppers, carrot, sweetcorn and celery and prepare dinner for some other few minutes. add the walnuts, beans, tomatoes, 250ml (9fl oz.) water and salt, convey to the boil, then reduce the warmth and simmer for 20 mins.
3. Stir in the chocolate and cook for a few minutes. taste and season.
4. Serve in bowls, garnished with a dollop of yogurt and chopped coriander with toasted corn tortillas on the aspect. Any leftovers may be saved in the refrigerator for 3 to 5 days.