Chocolate bean chilli with walnuts

Chocolate bean chilli with walnuts

Green Kitchen Travels

In the Mexican beach town Playa del Carmen, we stumbled upon a very special little restaurant that used chocolate in all the dishes on their menu. Intrigued by the idea, we decided to try some of the more odd items, such as chocolate salad, chocolate ceviche and chocolate lasagne. From that experience we learned that everything doesn’t taste better with chocolate (their desserts were amazing, though). One Mexican dish that is great with chocolate is their bean chilli, or mole. Our recipe is something of a mix between the Mexican mole and a chilli con carne. We have added walnuts to give it some crunch. You can give this dish even more depth by replacing 120 ml water with red wine.


Quantity Ingredient
2 tablespoons cold-pressed coconut oil
or 2 tablespoons cold-pressed olive oil
or 2 tablespoons ghee
1 large yellow onion, finely chopped
2 garlic cloves, finely chopped
2 teaspoons cumin seeds
or 1 teaspoon ground cumin
1 fresh chilli, deseeded and minced
1 teaspoon ground paprika
1 teaspoon dried oregano
1 red pepper, seeded and finely chopped
1 yellow pepper, seeded and finely chopped
1 carrot, finely chopped
2 corn cobs, kernels cut off
or 150g frozen corn kernels, thawed
2 large celery sticks, finely sliced
150g walnuts, very finely chopped
300g dried mixed beans, soaked and cooked, such as kidney, black and adzuki, black-eye or borlotti
800g canned whole plum tomatoes
250ml water
2 teaspoons sea salt
2 teaspoons freshly ground black pepper
60g 80% minimum cacao dark chocolate, broken into pieces

To serve

Quantity Ingredient
120ml plain yoghurt
or 120ml vegan yoghurt
1 large handful coriander leaves, coarsely chopped
4 corn tortillas, toasted


  1. Heat the oil in a large heavy-based saucepan or casserole (Dutch oven) over a medium heat. Add the onion, garlic, cumin, chilli, paprika and oregano and cook for a couple of minutes, stirring occasionally, until the spices smell fragrant and the onions are soft but not browned. Add the peppers, carrot, corn and celery, cook for another couple of minutes. Add the walnuts, beans, tomatoes, water and salt, bring to the boil, then reduce the heat and simmer for 20 minutes. Now add the chocolate, stir in carefully and cook for another couple of minutes. Taste and season with sea salt and freshly ground pepper. Serve in bowls, garnished with a dollop of yoghurt and chopped coriander with toasted corn tortillas on the side. Store any leftover in the fridge for 3–5 days.
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