It does have subtle chocolate undertones, and an earthy and spicy chilli kick , but and here is the but, it did not blow me away as I had expected. My chilli tolerance is quite high, my reasoning - I am of South Asian heritage and chilli runs through my veins - but I found this particular brand of chocolate habenero chilli was not overly spice hot. The only thing that I can think was that the chillies were, perhaps on the shelf too long and therefore may have lost its vava voom, still the home-made chilli was very, very nice and I would a happily make it again.
This was just going to be a straight-forward Black Bean Chilli made simply with black turtle beans so called because of the black shiny dark shell like appearance, but I also decided to throw in some winter greens (such as sprout heads, but any type of kale will do), and a can of sweetcorn for colour. It worked out lovely giving more body and texture to the dish.
So far, we have had this dish with plain boiled Basmati rice. D suggested that this would be good as an Enchillada filling, I agree but I don't have any tortilla wraps, so it will be more rice or perhaps even potatoes.
Chocolate Habenero Black Turtle Bean Chilli with Winter Greens and Sweetcorn
Serves 6 as an accompaniment
250g black turtle beans, soaked overnight.
2 tablespoons vegetable oil
3 medium onions, finely sliced
4 cloves garlic, crushed
2 - 3 Chocolate Habenero chillies, rehydrated, then minced or 4 small red chillies, sliced
1 tablespoon ground cumin
1 teaspoon dried oregano
1 teaspoon ground coriander
1 x 400g can of tomatoes, chopped
1 head of winter greens, washed and minced
1 x can sweetcorn, drained and rinsed
Salt and pepper to taste
MethodIn a wide pan, cook beans in water until tender. Drain and set aside.
In a saucepan, warm the oil on medium heat. Add the onions and garlic and saute until the onions become soft. Add the chilli and spices until fragrant, then stir in the chopped tomatoes. Cover and cook until the tomatoes disintegrate. Then stir in the black beans and shredded greens and simmer on medium heat for 30 minutes or until the beans and greens are tender, then stir in the sweetcorn and cook for a further 5 minutes. Taste and adjust the seasoning if necessary.