I love a good chilli, spicy, filling and great to share. I usually consider chilli a winter dish, however I think served without rice, but with a simple guacamole and creme fraiche, the dish becomes much lighter. Puy lentils serve as a great meat replacement as they retain some bite even when cooked. However the thing that raises this dish to a new level is the inclusion of dark Indonesian cacao. Willie’s Indonesian Black adds a rich smokey flavour to the chilli, without the use of a liquid smoke product. If you can’t get hold of Willie’s cacao then use the best quality darkest vegan friendly cacao that you can find.
Puy Lentil Chilli – serves 4 – 6
2 tbsp olive oil
2 onions, finely chopped
3 peppers, deseeded and sliced into chunks
2 cloves of garlic finely chopped
2 jalapeño chilli peppers, finely chopped
3 tsp paprika powder
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground cinnamon
1 x 400g tin chopped tomatoes
1 tbsp tomato puree
1 tsp of sugar (to balance out the acidity from the tomatoes, but optional)
150 g dry puy lentils, rinsed well and drained, you could also use red lentils but they cook much quicker so reduce the cooking time accordingly
500 g mixed beans, rinsed and drained (I used black and kidney beans, sweet corn and chick peas)
to serve, chopped coriander, sliced red chilli, homemade guacamole, Oatly Creme Fraiche and homemade nachos (see note below)
Fry the onions in a large pan until beginning to soften.
Add the peppers, garlic and jalapeños and fry for a further 2 minutes
Next add the dry spices and allow to cook for another minute, if you prefer a spicier chilli you could throw in a couple of teaspoons of chilli powder too!
Pour in the chopped tomatoes, fill the can with water and add to the pot as well. Stir in the tomato puree and sugar, season well and add the lentils and allow to simmer for 20 minutes.
Tip in the all the beans and simmer for a further 20 – 30 minutes until the lentil are tender, but still with some bite. If the chilli looks like it is becoming too dry, you made need to add a little extra water.
Check the seasoning and finally grate in a generous amount of Willie’s Cacao. It should add richness and a smoky flavour, but not over power the dish with chocolate flavour.