Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Put the dried chillies into a small bowl and pour over enough just- boiled water to cover the chillies. Soak for 15 minutes, then drain well, cut open each chilli and discard the stems and seeds.
Heat the olive oil in a large casserole over a medium-high heat and season the venison well. Fry, in batches, for 5-6 minutes or until really browned, then use a slotted spoon to scoop out onto a plate.
Turn down the heat slightly and tip in three-quarters of the onions and peppers with a pinch of salt, and cook gently for 10 minutes until softened. Add the garlic and cook for 1 minute, then add the chillies, cinnamon, cumin and tomato purée, and cook for another minute.
Return the venison to the pan and tip in the tomatoes and a full tin of water. Season generously, bring to the boil then reduce to simmer, put on a lid and cook gently for 2 hours.
Remove the lid, add the beans and cook gently for another hour until thickened and the venison is very tender. Stir in the chocolate, then season.
Spoon into bowls and serve with rice, soured cream, lime wedges, coriander leaves and the remaining chopped onions.