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Ingredients
Method

Recipe by HungryGirlDiaries! 

Serves 4. Vegetarian & Gluten Free!

2 tablespoons olive oil

2 red/ white onions, finely diced

2 cloves garlic, crushed

1 chilli, finely diced (deseed to reduce heat)

2 x 400g tin plum tomatoes

2 teaspoon ground cumin

1 teaspoon dried oregano

1 heaped teaspoon cocoa powder

½ stick cinnamon (Alternatively replace with 1 teaspoon cinnamon powder)

1 teaspoon chipotle paste

1 teaspoon soft brown sugar

1 teaspoon smoked paprika

3 x 400g tins of beans (kidney beans, haricot beans & borlotti beans or any of your preferred beans!)

40g dark chocolate (minimum 70% cocoa solids), roughly chopped

Salt and freshly ground pepper

To Serve:

Steamed rice or tortilla chips

1-2 tablespoons Biotiful Kefir + Protein (Original) per serving

1 avocado, sliced or cut into chunks

Lime wedges

Heat the oil in a large, deep pan and add the onion with a pinch of salt. Cook over a low-medium heat for approx. 15 mins (If the onions start to stick add a splash of water).

Add the garlic, chilli and tomatoes and cook for 3-4 mins. Next add the cumin, oregano, cocoa powder, cinnamon stick, chipotle paste, smoked paprika, and brown sugar. Reduce the heat to a simmer and cook for 30 mins, after which remove the cinnamon stick.

Add in your tinned beans and 100ml of stock and leave to simmer for another 45-60 mins. Feel free to add in more stock if it starts to stick.

Using a hand blender blitz up roughly 1/4 of the mixture and mix together. This will help to create a thicker sauce.

Add salt to taste and stir in the dark chocolate until melted.

Serve with steamed rice or tortilla chips. Top with a generous dollop of Biotiful’s Kefir & Protein, avocado and a squeeze of lime.

Side note: You can use this as a filling to your favourite Mexican dishes e.g. tacos, burritos and quesadillas, you name it!

 

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