Veggie Chilli

• 2 tb olive oil
• 1 large onion, chopped
• 2 bell peppers
• 2 celery sticks, chopped
• 1/2 ts salt
• 5 garlic cloves
• 1 tb chili powder ( more if you don't mind the spiciness)
• 1 ts ground cumin
• 1 ts smoked paprika
• 2 pieces dark chocolate or 1 ts dark cocoa
• 400 gr chopped tomatoes
• 400 gr beans ( kidney, black or pinto beans or a combination )
• 1 tb of vinegar or 2 tb lime juice
• 1 bay leaf
• 3 tb double cream

Method

1. Turn your stovetop flame to medium. Place one pepper directly over the top of the gas flame. Let it roast for 20-25 minutes. Use a pair of tongs to give the pepper a quarter turn every 4-5 minutes. Remove the pepper when is charred let it sit, covered for 15 minutes. Repeat with the other pepper. Then remove all charred skin and chop the peppers.
2. In a large pan, heat the oil, then add the onion and celery and let them cook until the onion is translucent.
3. Add the garlic, chilli powder, paprika, cumin, roasted peppers and the salt.
4. Stir constantly so they don't stick to the bottom of the pan and cook for 2-3 minutes.
5. Add the diced tomatoes, the drained beans and the bay leaf.
6. Cover with a lid and let it simmer for 20 minutes. The tomatoes and oil will separate.
7. Add the chocolate, the vinegar, and the cream. Cook for a further 10 minutes.
8. Top with fresh coriander, sour cream, and lime wedges.