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Dark Chocolate Chilli Non Carne with Lime Cashew Cream

In the tradition of Mexican chocolate mole, this is a vegetarian chilli not lacking in flavour like some others. Please don't shy away from the use of dark chocolate here - it gives a delicious depth of flavour, imparting an earthy bitterness that you can't quite put your finger on.

I use the chipotle peppers found in tins of adobo sauce for this, but you can substitute a chipotle powder or paste (to taste) if you're unable to find them. Chipotle peppers will give a mild heat and smokey note - they are definitely my favourite of the chilli family. I am a self confessed chilli wuss and this is perfect for my taste, but feel free to add extra cayenne upon seasoning to bring things up a notch.




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