Chocolate Root Veggie Chilli
Recently I binge watched “Fat, Salt, Acid and Heat” on Netflix and it really got me thinking about all the things that actually go into making food delicious. How simple things really do work together to create something complex. How just adding love is not always enough when it comes to food.
So naturally after I thought about all of this over and over again I decided to start revamping some of my favourite recipes while keeping all of the concepts of Fat, Salt, Acid, and Heat in mind.
This chilli recipe has been one that I have had in my back pocket for awhile but I always felt like something was missing. Then it hit me…..it was the CHOCOLATE! This recipe was literally calling FOR IT! Now I know some of you are looking at that and thinking “what the heck would you put chocolate in chilli for?”….Well besides the obvious “because it’s f@ckin chocolate and delicious” it also adds a little bit more acid (yes chocolate, or cacao, is actually acidic) in to help balance out the starches from the beans and root veggies. Now I also had to tweak a few other things too but the chocolate was definitely what was missing!
Besides adding a little bit more acid into this recipe adding cacao also added a little extra magnesium, iron, antioxidant, fibre and calcium. All of these added nutritionist help to increase and support your mental and physical well being! Sooo basically the cacao made this chilli even more of a bad ass nutritional powerhouse!
Now what are you waiting for…..
Chocolate Root Veggie Chilli
2 medium Onions chopped
4 Garlic cloves chopped
1 small Sweet Potato chopped
1 small Celeriac Root chopped (or can sub for potato or sweet potato)
2 Carrots chopped
2 Bell Peppers chopped
1 cup Sweet Corn (frozen or fresh)
1 can Died Tomato’s (and their juices)
1 cup soaked and cooked Black Beans
1 cup soaked and cooked Kidney Beans
1 cup Water
1 tbsp ground Cumin
1/2 tbsp Chipotle Powder
1 tsp Cinnamon
1/4 tsp Cloves
1 tsp dried Thyme
1/4 cup fresh Oregano (or 1 tbsp dried)
2 Bay Leaves
1 Jalapeno, seeded for less heat
1/4 cup Raw Cacao
2 tbsp Maple Syrup
Salt and Pepper
2 tbsp Avocado Oil
Cilantro, Avocado, Tortilla Chips and Lime to garnish
The How To:
Heat a large soup/stock pot on the stove. Once the bottom is heated add in your avocado oil, onions, and salt. Sauté onions until translucent and then add garlic. Sauté for 30 seconds and then add all spices (cumin, chipotle, cinnamon, cloves, thyme ,oregano, pepper, cacao and bay leaves). Cook for about 2 minutes until all spices are fragrant.
Once spices are fragrant add in your bell pepper, sweet potato, corn, carrots, and celeriac, diced tomatoes, kidney bean, black beans, maple syrup and water. Stir and then salt again before placing your lid on and lowering temperature to a low simmer. Let simmer for about 20-25 minutes or until veggies are soft but still have a bit of a bite to them.
Once vegetables are done you can remove from the stove. Squeeze 1 lime over top and then serve into bowls. Garnish each bowl with all of toppings you like!
This chilli is one of those recipes that you can totally customize to be your own! I love changing up the veggies and adding squash (zucchini and butternut squash are amazing in here). So take it, put it in your back pocket and make it your own!