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Chocolate Chilli con Carne with Cacao

Preparation Time
35 - 40 minutes

Cooking Time
2 - 3 hours

4 - 6

Allergy Information
Gluten Free, Wheat Free


  • 100g celery
  • 200g carrots
  • 200g onions
  • 3 garlic cloves
  • 1tbsp. Lucy Bee Coconut Oil
  • 500g Aberdeen Angus beef mince
  • 1tsp. hot or medium paprika
  • 1tsp. ground cumin
  • Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground
  • 2tbsp. tomato puree
  • 1 x 400g tin chopped tomatoes
  • 1 x 400g tin organic black beans drained and rinsed
  • 1 tbsp. Lucy Bee Cacao Powder/Lucy Bee Drinking Chocolate (or you could use 40g dark chocolate). By adding the cacao to this chilli it becomes lovely and rich - almost like you have added some wonderful stock.


  1. Preheat the oven to 140C, 275F, gas mark 1.
  2. Finely chop all the vegetables.
  3. In a heavy-based saucepan over a medium heat, sauté the vegetables, with the lid on, for about 10 minutes until soft.
  4. Add the mince and cook until brown.
  5. Stir in paprika, cumin, tomato puree, Lucy Bee Himalayan Salt and pepper.
  6. Add the tomatoes, black beans and Lucy Bee Cacao Powder/Lucy Bee Drinking Chocolate (or chocolate).
  7. When the mixture is gently bubbling put the lid on and place in the oven for 2 to 3 hours.
  8. Serve with brown rice, avocado and Greek yoghurt

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