Chocolate and black bean chilli

I've said it before: I don't think my blog or my Instagram reflect the way I feel about Mexican cuisine. I LOVE Mexican food - it is and always has been one of the fallback dinners in our household. I used to laugh at my sisters obsession with Mexican - I walked into the kitchen in our flat one night to find she was making Mexican pizzas. 'Mexican pizzas?!' I scoffed. 'You have serious problems.' I am currently attempting to create a recipe for Mexican pizzas. Lyf. 

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That all being said, I actually find it quite difficult to create truly authentic tasting Mexican food. Sure, refried beans from a can, topped with cheese and sour cream, is Mexican, but it isn't really Mexican. I think this one hits the nail on the head, although imma still eat it with sour cream and cheese. Soz, not soz. 

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INGREDIENTS

1 can of black beans
1 can of tinned tomatoes (plain, no basil flavouring pls)
1 medium carrot, grated
1 brown onion, chopped
2 tablespoons Mexican spice (see my recipe in the next post because logic)
2 teaspoons cumin powder
1 teaspoon brown sugar 
100g tomatoes, chopped (I used cherry but whatever works)
15g garlic, crushed
small handful of coriander
20g dark chocolate, roughly chopped
1 teaspoon cocoa (you can add extra if you are a massive chocolate fiend)
2 tablespoons tomato paste

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METHOD

1. In a medium pan, add a decent splash of olive oil and heat to a medium temperature. Throw in your onion and cook until it is softened and browning. Next add the garlic and cook until the garlic is soft too. NEXT, add the chopped tomatoes, and cook until THEY are soft TOO. So much softening.
2. Now add your grated carrot, spices, sugar, salt and pepper and a little bit of water. Pop the lid on and cook for a couple of minutes, to let the spices do their thang. 
3. Add the tomato paste, tinned tomatoes, and black beans. After they have cooked for around five minutes and are starting to meld together, add the cocoa and the chopped chocolate. 
4. Turn the heat to low, and cook the chilli for around 15 minutes, stirring intermittently. When you are about to serve, stir through some coriander, leaving a little bit for garnish.
 

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SERVING OPTIONS: there are many. With brown rice, in tacos or burritos, as a nacho topping, or on it's own. Ok, so not loads, but still. You can go the inauthentic route and cover them with cheese and sour cream (yes!) or serve with a squeeze of lime. Or goats cheese. Or anything really. 

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