This is phenomenally tasty and so worth the effort!

Chocolate mole style chilli

Chocolate mole style chilli

A ‘Mole’ is an epic deep sauce that originates from the Puebla and Oaxaca region in Mexico. It generally contains fruits, nuts, chillies and spices and is very concentrated in flavour. Here we make a deep epic miso mushroom gravy and combine it with a chocolate chilli to give a really deep rich and magnificent dish. A mole can take from days to weeks and even months to make; however here we make it in 45 mins to save some time yet its still packed with flavour!!




Miso Mushroom gravy;

  • 150 g oyster mushrooms or mushrooms of choice
  • 2 Tbsp oil
  • 1 medium onion
  • 400 ml veg stock
  • 150 red wine
  • 2 Tbsp miso
  • 1 tsp garlic powder
  • Pinch of black pepper
  • 2 Tbsp of cornstarch or regular flour

Chocolate chilli

  • 1 medium onions
  • 3 cloves garlic
  • 1 tbsp cumin seeds
  • 2 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 cinnamon stick
  • 1 tsp smoked paprika
  • ½ tsp black pepper
  • 2 tbsp chopped tomatoes
  • 50 g of dark chocolate approx 70% cocoa solids

Veg and beans

  • 2 aubergine
  • 1 red pepper
  • 1 yellow pepper
  • Fresh coriander to serve
  • 1 tin black beans 250g net weight
  • 1 tin kidney beans 250g net weight

Pickled red onions

  • 1 red onion
  • 50 ml vinegar
  • 50 ml water
  • Pinch salt

To serve:

  • Fresh coriander 20g
  • 1 tub of soy yogurt


  • Preheat the oven to 200 degrees c
  • First chop the peppers and aubergine into bite size pieces and divide between 2 baking trays and coat with 1 tbsp of oil and a generous pinch of salt. Mix well and bake for 20-25 mins.
  • For the pickled red onion, peel and finely slice the red onion into thin long stips. Add to a glass along with the salt, maple syrup, water and vinegar and mix well and leave to sit and pickle.
  • While they are baking let’s make the mushroom gravy.
  • Roughly chop the onion and cut the mushrooms into strips.
  • Add 1 tbsp oil to a large frying pan on high heat, add the mushrooms, stir then spread into a single layer in the pan and flatten with the base of another clean pan or pot for a few minutes then remove and turn the mushrooms and repeat until the mushrooms get a nice caramelised brown colour add the 1 tbsp of tamari and pinch of black pepper and mix well ensuring to incorporate any bits stuck to the bottom of the pan. Repeat if you have any more mushrooms left.
  • Remove mushrooms from the pan and set aside, now to get all the tasty brown mushroom bits left in the pan, deglaze the pan by adding the red wine to the pan, on a high heat, stir with a wooden spoon until the pieces are all mixed and the red wine is reduced. Pour off this sauce.
  • Add 1 tbsp of oil to the same pan (which should have nothing in it) on a high heat. Once hot add the onion, reduce the heat to medium and cook for 5 minutes, stirring regularly, until they start to turn golden. Deglaze the pan with the stock, and then add the mushroom stock (from deglazing), miso, garlic powder, and black pepper. Bring to the boil, then reduce the heat to a gentle simmer whisk to ensure the miso has mixed through the sauce fully. Simmer for 3-4 minutes until it thickens, whisking occasionally. Now add your meaty mushrooms to the gravy. Taste and adjust the seasoning to your liking. Set this aside while we make our chocolate chilli.
  • For the chocolate chilli
  • Peel and finely dice the onions and garlic.
  • Heat a large pot on high heat and once hot add in 1 tbsp of oil along with the onions and fry for 3-4 mins until they start to colour. Add in the chopped garlic and cumin seeds and cook for a further 2 mins. Add in the rest of the spices
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