Add the beans, canned tomatoes, cumin, garlic powder, smoked paprika, apple cider vinegar, plant based milk and coconut sugar. Bring to a light simmer over a medium heat and cook for 25 minutes, stirring occasionally. If it starts to dry out, add more plant based milk or some vegetable stock.
1 can black beans, 1 can red kidney beans, 2 cans chopped tomatoes, 1 tsp cumin, ½ tbsp garlic powder, 2 tbsp smoked paprika, 2 tbsp apple cider vinegar, 1 cup plant based milk, 1 tbsp coconut sugar
Add the soy sauce and lemon juice, then continue simmering for a further 15 minutes.
2 tbsp soy sauce, 1 lemon
Season to taste with salt and pepper and add the dark chocolate. Continue stirring for a further 2-3 minutes, then remove from the heat.
Allow the chili to rest for 5-10 minutes, then serve.
TOP TIP: Chili is an amazing make-ahead meal, because leaving it in the fridge overnight allows the flavors to develop even further and acquire more depth and richness.TO STORE IN THE FRIDGE: You can store the chili in the fridge in an airtight container for up to 5 days. Reheat it in the microwave or on the stove, adding plant based milk or vegetable stock if necessary.TO FREEZE: You can freeze the chili for up to 2 months in a freezer-friendly container or ziplock bags. Leave to thaw fully in the fridge before reheating on the stove or in the microwave.