Ultimate Chocolate Chilli with Sweet Plantain

Steps

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1. 1
   Rinse the dried black beans and kidney beans. Place them in a pressure cooker with 6–7 cups of water, bay leaves, and salt. Pressure cook for about 1 hour until the beans are very soft. (Alternatively, simmer in a regular pot on low heat for 2–4 hours, or use canned pre-cooked beans.)
   ▶ ≈1:11
2. 2
   Pierce the aubergine with a few holes and roast in a 200°C oven for about 40 minutes until soft and tender.
   ▶ ≈3:18
3. 3
   Finely chop the red onion and sauté in a large pot until soft and slightly caramelised. Add the diced green bell pepper and sauté for a few more minutes.
   ▶ ≈4:03
4. 4
   Add the cloves, cinnamon, cumin, coriander, paprika, and salt. Toast the spices over low heat until fragrant and well-blended, being careful not to burn them.
   ▶ ≈4:55
5. 5
   Blend the chipotle chillies with a little water to create a paste and add to the pot. Also add the dates. Stir to combine.
   ▶ ≈5:49
6. 6
   Remove the roasted aubergine from the oven, peel away the skin, and cut the flesh into small pieces. Add to the pot.
   ▶ ≈6:52
7. 7
   Add the tomato puree, cacao powder, tinned tomatoes, red wine vinegar, and agave nectar. Stir thoroughly to combine.
   ▶ ≈7:21
8. 8
   Drain the cooked beans and add them to the pot. Taste and adjust seasoning with salt and acidity as needed. Allow the chilli to simmer briefly so all the flavours meld together.
   ▶ ≈7:41
9. 9
   Prepare the plantain: cut into pieces or fun shapes, lightly brush with olive oil, and roast in the oven until browned and caramelised.
   ▶ ≈8:26
10. 10
    Make pickled red onions: slice the red onion very thinly, place in a bowl, cover with plenty of lime juice and a pinch of salt. Press gently and let sit in the lime juice to soften and marinate.
    ▶ ≈9:06
11. 11
    Serve the chilli alongside the roasted plantain, pickled red onions, fresh coriander, and avocado.
    ▶ ≈11:05