- February 2015
- Serves 6-8
- Hands-on time 20 min, simmering time 20 min, plus soaking and boiling of beans
This is a cross between a Mexican mole and a vegetarian chilli recipe. Strong, dark chocolate adds richness while walnuts add crunch.
- Vegetarian recipes
- 19.6g (5.5g saturated)
- 33.6g (13g sugars)
For 8 servings
Luise says: “You can give this dish even more depth by replacing the 250ml water with red wine.”
Make up to 3 days ahead and keep in an airtight container in the fridge. Freeze the cooked chilli for up to 1 month. Defrost and reheat, garnishing at the last minute.
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