It’s that time of year again, time to crack out the old winter warmer dinner recipes and add this one to it. This Chocolate Chilli Pie is an amazing dish that feels like a belly hug. It’ll feel the whole family and tastes even better the next day if you’re prepping your meals for the week.


  • Kilo and a half of potatoes
  • Oil
  • 3 cloves of garlic
  • 1 red chilli
  • 1 yellow pepper
  • 1 bunch of scallions
  • 1 tbsp cumin seeds
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • Black pepper
  • 1/4 tsp smoked paprika
  • 2 can of chopped tomatoes/ 800g fresh tomatoes
  • 6 tbsp tomato puree
  • 2 tbsp tamari
  • 50g dark chocolate
  • 1 tin chickpeas
  • 1 tin black beans
  • 1 tin butter beans
  • 1 bunch coriander
  • 1/2 a lime
  • 150ml oat milk
  • Salt


  • Preheat oven to 200 degrees Celsius
  • Cut your potatoes into cubes and boil them while you prepare your chilli
  • Finely chop your garlic, chilli, pepper and scallions
  • Add 1 1/2 tbsp oil to a pan on a high heat and fry the garlic, chilli, pepper and scallions with the cumin seeds for 2 1/2 minutes
  • Add in 2 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground black pepper and the smoked paprika
  • Move the spices around in the pan to waken them up
  • Pour in the cans of tomatoes, tomato puree and tamari
  • Next add in the dark chocolate and mix through the chilli
  • Drain and rinse the beans and add to the chilli along with most of the coriander and the juice of lime
  • If the potatoes are soft and ready to go, drain and rinse and add to a bowl
  • Pour in the oat milk and 1/2 a tsp of salt, coriander, 1/4 tsp black pepper and 2 tbsp of oil and mash together
  • Pour the chilli into a casserole dish and line the mashed potato on top
  • Bake in oven for 15 mins until the potato crisps up on top
  • Serve and enjoy!!

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 We are also working hard on new delicious recipes for book no 3! Wohoooo!


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