Sort ingredients
jeccad
QR Code
Listen
Pdf
Remove stem and seeds from chilies. Place in a bowl, cover with very hot tap water, and allow to steep, covered, for 20 mins.
Meanwhile, heat oil in a small saucepan or skillet. Add chili powder, cacao, oregano, cinnamon, cumin and paprika and heat until bubbling and very fragrant, about 60 seconds. Remove from heat and set aside. (Now is a great time to dice/prep your veggies and tofu.)
When chilies have completed steeping, drain, reserving ¼ cup liquid. Add chilies and reserved liquid to food processor and blend until almost smooth.
Combine all veggies, tofu, chickpeas, processed chilies and spice paste to slow cooker. Add bay leaves, coconut sugar, salt, chocolate and stock. Stir to mix well and cook on High for 5 hours, or until veggies have all but disintegrated. Adjust with additional salt to taste, if necessary. Serve with grain and toppings of choice. Enjoy!