If you’re following me on Instagram you’re probably already aware about The Chocolate Yogi’s competition where you can WIN 1 years supply of vegan and palm-oil free chocolate bars plus a cuddly orangutan toy!

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To enter all you need to do is:

  1. Head to and buy some Oscar Orangutan bars (5c from every bar sold goes to The Orangutan Project, a not for profit organisation that addresses problems for orangutan populations and are involved in orangutan conservation and rescue)
  2. Enter the competition as many times as you like by taking a selfie with your oscar bars, posting it to Instagram, Facebook, or Twitter with the hashtags #orangutanselfie #thechocolateyogi #chocolatethatchangestheworld , and by following @thechocolateyogi on Instagram!

The picture with the most likes wins, and the winner will be drawn on Instagram on the 2nd of Novemeber. Good luck!



Ingredients (serves 2)

  • ½ tbs extra-virgin olive oil
  • 1 400g canned black beans, rinsed
  • 1 red capsicum
  • 1 400g canned crushed tomatoes
  • 1 400g canned cherry tomatoes
  • 1 cup water
  • ½ bunch fresh coriander
  • 2 tsp chipotle powder


  • In a medium sized pan heat extra-virgin olive oil and add in rinsed black beans, and capsicum, sauté until capsicum becomes soft
  • Add in water, crushed tomatoes, and cherry tomatoes, and chipotle powder, then bring this to the boil
  • Allow to simmer for approximately 45 minutes, stirring periodically, add more water if the chilli begins to dry out
  • Once cooked stir through chopped coriander, and serve with corn tortillas, rice, salad vegetables, and fresh lime wedges