We really enjoying tucking into home-made vegetarian chilli , so that was on the menu again but with a few little changes, instead of the usual bell peppers; or pumpkin; or butternut squash. I decided to throw in a couple of beetroots that had been sitting at the bottom of my fridge. I had mentally bookmarked to make the lovely Lucy's Raw Beetroot Bliss Balls with the beetroot, but I actually still have some Raw Raspberry Coconut Balls in the freezer, so before I can make more to replace them, I need to demolish those that I already have, so the point is the beetroot was destined for a different recipe. I also decided to finish off using the last of my dried chocolate habenero chillies that I picked up when I was in the city a few months back. I mentioned in another post that the chocolate habenero chilli does have subtle chocolate undertones, and an earthy and spicy chilli kick. If you cannot find chocolate habenero chilli where you are, worry not my lovely readers, you can still make my recipe at home, just see my suggestion below.
I have made Chocolate Black Bean Chilli with real dark chocolate before, but it failed to impress me then, so I was happy to try again with some changes and I have to say, it was truly delightful. The Chocolate Beetroot Black Bean Chilli was really lovely and it will only get better as it steeps and the flavours enhance further. I loved how the beetroot just coloured the entire dish. As it was Valentines weekend, I also decided to cut some of the beetroot in tiny heart shapes, I guess there is a little romantic soul in me after all.
We have enjoyed the Chocolate Habenero Beetroot Black Bean Chilli with plain boiled Basmati rice. However, there are lots of ways to enjoy this dish. No doubt in the next few days it will be served as an Enchillada filling; maybe even with some tortilla crisps; or polenta chips or chickpea fries,; or simply presented in a bowl served with sliced of avocado and flavoured soured cream, maybe...
If you have any left over, you could even whizz it up in a Blender and turn it into a luscious, deep red Chocolate Beetroot Black Bean Soup.If you like the sound of this, then you will love my Beetroot Chocolate Cake that also happens to be vegan too.
As a member of the Suma Bloggers Network, I will receive a selection of complimentary products every two months, to use in recipe development and will blog original recipes for the Network. I am also sharing this recipe with Elizabeth's Kitchen Diary who hosts No Waste Food Challenge; Emily at A Mummy Too for Recipe of the Week; Jacqueline at Tinned Tomatoes for No Croutons Required; and finally with February's edition of My Legume Love Affair #80 . MLLA was created by Susan of The Well Seasoned Cook. It is now run by Lisa of Lisa's kitchen and guess what, I am the host this of MLLA this month.
Chocolate Habenero Beetroot Black Turtle Bean Chilli
Serves 6 as an accompaniment
250g Suma black turtle beans, soaked for at least two hours.
2 medium beetroots, washed, top and back end sliced off (keep peel on)
2 tablespoons vegetable oil
3 medium onions, finely sliced (mixture of red and white is fine)
4 cloves garlic, crushed
2 - 3 Chocolate Habenero chillies, re hydrated, then minced OR 1 teaspoon red chilli flakes with 40g - 50g 70 percent dark chocolate grated OR TRY 1 tablespoon Suma cacao nibs or cacao powder
1 tablespoon ground cumin
1 teaspoon dried oregano
1 teaspoon ground coriander
1 x 400g can of tomatoes, chopped
1 - 2 pints vegetable stock (or reserved liquid from the black turtle beans liquor)
Salt and pepper to taste
Fill a large pot with water and add the washed and drained black beans along with the beetroot and simmer in hot water until tender. Drain and set aside. Reserve the black liquid.
When the beetroot is cool, peel off the skin and chop into small cubes, set aside.
In a wide saucepan, heat the oil on medium heat.
Add the onions and saute until the onions become soft. Add the garlic, chilli and spices and cook until fragrant, then stir in the chopped tomatoes.
Cover and cook until the tomatoes begin to disintegrate.
Then stir in the beetroot and cook for 10 minutes, before stirring in the black beans, along with 1 pint of the black liquid. Simmer on medium heat for 30 minutes or until the beans are proper tender, top of with additional liquid if necessary. Taste and adjust the seasoning if necessary.
Chocolate Habenero Beetroot Black Turtle Bean Soup
Using a hand blender, blitz to a thick puree or desired consistency.
Reheat and serve.