I think I may have just upped my chilli game and it couldn’t have been easier or quicker to make. Chilli (non-carne) is one of my go-to meals to feed friends and family who are perhaps less than persuaded by a vegan lifestyle. Why? Because as I wrote about in my Veganuary hacks, offering a hearty dish, only veganised, is a comfort and feels familiar. In fact, you don’t need to shout out about the fact this chilli is meat-free, dairy-free and gluten-free because it is full of life, colour and flavour.
My trick to a perfect chilli is to add cacao right at the end of the cooking time. To some of you this may seem quite a strange concept, adding chocolate to a savoury dish, but just look at the reverse: how popular is chilli chocolate? The sweetness balanced beautifully with a gentle fiery kick? The same goes for a warming bowl of Chickpea Chilli. The cacao doesn’t make the chilli taste like chocolate, far from it! Instead it lends a wonderful richness and another dimension to an otherwise tomato and paprika based savoury dish. It’s a game-changer. And remember if you don’t have raw cacao, you can use cocoa powder, just make sure it is unsweetened!
Another thing you’ll notice is slightly different about this chilli non-carne is the lack of beans! I love a good kidney bean but I wanted to try something different and turn the humble chickpea into a cosy and comforting family meal. All of the ingredients are easy to find and you probably already have them in your cupboards: lots of lovely cumin, rich smoky paprika, dried oregano and rich umami Tamari soy sauce.
I love adding guacamole or avocado to pretty much all my meals, and I love the texture and temperature contrast between this warming chickpea chilli and the refreshing and creamy avocado. I was so happy to use the delicious Original Guacamole from Holy Moly for this recipe which is so fresh. They also have other flavours like the 100% Pure and the Spicy Guac.
I hope you’ll love this recipe, it’s quick and easy, rich and flavourful, hearty and 100% vegan, gluten-free and made from whole-foods. If you fancy more chilli, take a look at my Sunflower Mince Chilli recipe, both are delicious with some Vegan Black Bean and Sweet Cornbread.
A quick and easy vegan chilli with warming spices and rich cacao for the ultimate comfort food. Serve with rice and lots of guacamole for a healthy and gluten free dinner.
I would love to hear your thoughts on my Chickpea Chilli with Guacamole – please tag me in your creations as I love seeing them! I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With chilli guac x