Veggie Chocolate Chilli

This vegetarian chili recipe has been spiced up in a Mexican style by adding cocoa power to the mix. Although many people find this a surprising combination, it adds a unique richness to the sauce.

Ingredients

• 1 cup green beans (fresh) 
• 1 14oz can kidney beans (rinsed & drained)
• 15 button mushrooms (washed)
• 1 14 oz can sweet corn (drained)
• 1 chili (to taste) or add chili powder (to taste)
• 1 14 oz can tomatoes
  
• 4 Tbs tomato puree
• 1 1/2 Tbs balsamic vinegar
• 2 cloves garlic
• 2 Tsp dry mixed herbs  (italian mix is ok)
• 1 1/2 Tbs cocoa powder
• Lemon Juice

Directions

1. Chop the the chili into small pieces and mix together with the tomatoes, tomato puree, balsamic vinegar, herbs, cocoa powder and crushed garlic.  Use a hand mixer, food processor or blender to make a thick sauce.
2. Chop the green beans in half and lightly sautee them in lemon juice together with the sliced onion.  Add the mushrooms, kidney beans, and sweet corn.  Sautee for a few minutes longer.  Veggies should still be crisp, not soggy.
3. Add the thick sauce to the pan. Cover and leave to simmer for 10-15 minutes on low heat.

Servings:  4

This creates more of a dish than a soup.  You could always add more tomato juice to create a soupier texture.  Its a great detox recipe because of all the fiber added by the beans and mushrooms.  You could, however, add ground beef along with the other ingredient.