Black Bean And Chocolate Chilli 2x In Dishes

Mexican Black Bean and Chocolate Chilli

Main Course

Mexican Black Bean and Chocolate Chilli

Mexican Black Bean and Chocolate Chilli


  • 2 tbsp oil
  • 1 onion
  • 1 red pepper
  • 1 aubergine
  • ½ tsp each ground cumin and ground coriander
  • 1 tsp chopped garlic
  • 400 g black beans
  • 400 g chopped tomatoes
  • 1 tbsp soy sauce
  • 30 g grated vegan dark chocolate
  • brown rice


  1. Set the Instant Pot to SAUTÉ and add the oil then the onion, (bell) pepper and aubergine/eggplant. If the ingredients start to stick a little (aubergine/ eggplant tends to act like a sponge to oil and suck it all up) then adjust the sauté to LOWER using the SAUTÉ button or dial.
  2. Sauté until the aubergine/ eggplant is soft and the onion transparent. Add the spices and garlic then the beans, tomatoes and soy sauce.
  3. Set to PRESSURE for 3 minutes. NPR at the end of cooking then remove the lid and stir in the chocolate.
  4. Serve with all or any of the suggested garnishes and/or accompaniments, as preferred.

Main Course

Instant Pot, Recipe Creators, Vegan