Vegan Chilli with Coffee and Chocolate

I’ve been developing this recipe for ages, first when I was a meat eater and now that I’m vegan. This is how it stands at the moment and who knows what changes I might make in the future. This chilli is dark, intense and hot without being overpowering, a great weekend meal. I’ve made this video for you so that you can easily follow along. Enjoy!

Cooking time: about 1 hour. Prep: 20 minutes.

Serves 4.


  • 2 medium onions, chopped
  • 2 Romano peppers, chopped
  • 3 cloves garlic, chopped
  • 2 tbsp olive oil
  • 1tbsp chipotle chilli flakes
  • 1tbsp cumin seeds
  • 1tbsp dried oregano
  • 2 tbsp dark mild chilli powder
  • 6 tomatoes, roughly chopped
  • 2 tbsp tomato puree
  • 2 vegetable stock cubes
  • 1 can red kidney beans, drained
  • 1 can borlotti beans, drained
  • 2 cans chopped tomatoes
  • 1 can water
  • 1 cup espresso coffee
  • 100g dark chocolate
  • Juice of 1 lime
  • 400g (1 pack) frozen vegan mince
  • Salt to taste


Heat the olive oil in a large saucepan and fry the onions and peppers for five minutes. Add the garlic and fry for another minute. Grind the whole spices in a pestle and mortar or spice grinder and put these in with the chilli powder and oregano. Stir in and add the fresh tomatoes. Cook down for five more minutes and then add the tomato puree and vegetable stock. Once those are mixed in put in the beans then the canned tomatoes and the can of water. Add the coffee, chocolate and lime and simmer gently for 40 minutes until a thick sauce is formed. Add the vegan mince and salt if required and cook for a further 10 minutes. Serve with rice or tortillas.