Name: Mexican Black Bean and Chocolate Chilli
Ingredients: 2 tbsp oil; 1 onion (chopped); 1 red pepper (chopped); 1 aubergine (chopped); ½ tsp each ground cumin and ground coriander; 1 tsp chopped garlic; 400 g black beans (drained and rinsed); 400 g chopped tomatoes; 1 tbsp soy sauce; 30 g grated vegan dark chocolate; brown rice

Mexican Black Bean and Chocolate Chilli

Jenny Tschiesche

Print Recipe Pin Recipe

Course Main Course

Cuisine Mexican

Equipment

Instant Pot Multi Pressure Cooker

Ingredients

2 tbsp oil
1 onion chopped
1 red pepper chopped
1 aubergine chopped
½ tsp each ground cumin and ground coriander
1 tsp chopped garlic
400 g black beans drained and rinsed
400 g chopped tomatoes
1 tbsp soy sauce
30 g grated vegan dark chocolate
brown rice Vegan Sour Cream (see page 11), finely sliced red onion, diced avocado, coriander and tortilla chips, to serve (optional)

Instructions

Set the Instant Pot to SAUTÉ and add the oil then the onion, (bell) pepper and aubergine/eggplant. If the ingredients start to stick a little (aubergine/ eggplant tends to act like a sponge to oil and suck it all up) then adjust the sauté to LOWER using the SAUTÉ button or dial.
Sauté until the aubergine/ eggplant is soft and the onion transparent. Add the spices and garlic then the beans, tomatoes and soy sauce.
Set to PRESSURE for 3 minutes. NPR at the end of cooking then remove the lid and stir in the chocolate.
Serve with all or any of the suggested garnishes and/or accompaniments, as preferred.

Keyword Instant Pot, Official Recipe Contributor, vegan

Tried this recipe?Let us know how it was!