Serve with rice or tortilla chips instead of pearl barley
Heat up a deep sided frying pan over a medium heat & add the oil before cooking the onions for 5 mins or until soft, then add the chilli and half of the coriander
Add the chickpeas and black beans followed by the water, soy sauce and juice of 1 lime
Bring to a simmer then mix in the Puréety Chilli Con Carne seasoning. Place lid on pan and simmer for 20 minutes
When the chilli is ready, mix through the grated chocolate, cherry tomatoes and chopped coriander
Drizzle the vegan yoghurt or sour cream over the top.
2tbsp Cooking Oil 1 Red Chilli , Diced - finely 1 Red Onion , Diced -finely 2 tins Black Beans , Drained 1 tin Chickpeas , Drained 100ml Water 220g Cherry Tomatoes , Halved 1 Lime , 1x Juiced/ 1x Juiced and Zest 15g Dark Chocolate , Grated 1tbsp Soy Sauce 20g Coriander , Chopped 400g Tinned Chopped Tomatoes To taste Vegan Yoghurt or Sour Cream
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