Cocoa Chilli Sin Carne

artisans-and-chefs manufacturing

artisans-and-chefs

Cocoa Chili Sin Carne

Ingredients

Olive Oil 50g
Onion 300g
Carrot 280g (cleaned)
Fresh tomatoes 80g
Celery 50g
Butternut squash 50g
Black Beans 200g
Garlic puree 20g
Tomato puree 45ml
Vegetable broth 380ml
Water 380ml
Lime juice 1 piece
Worcestershire sauce 20ml
Chilli Powder 9g
Butternut Squash Cubed & roasted 100g
10g deZaan True Dark
15g deZaan Rich Terracotta

Vegan Crème Fraiche for finishing (used oatly Crème Oat Fraiche)

Method

In a large (deep) saucepan, sweat onions with oil until soft. (medium to high heat)
Add in carrots and celery cook to a lightly brown color.
Lower heat to low/medium heat. Add in tomatoes, butternut squash. Stir.
Add in black beans and the rest of the ingredients except for the cocoa powders.
Simmer on low heat until beans have been cooked through.
Add in Cocoa powders and stir (addition of cocoa powder can be adjusted by personal taste)
Allow to simmer for another 10-15 min.
Transfer to desired serving bowls and garnish with roasted butternut squash cubes and a quenelle of vegan crème fraiche.

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