Vegetarian Chili with Chocolate
Chocolate added to chili may seem unusual, but it gives this dish a rich color and intensifies the flavor.
Ingredients
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 small onion, finely chopped
- 1 green bell pepper, cut into 1/4-inch dice
- 2 tomatoes, cut into 1/2-inch dice, or one 16-ounce can whole tomatoes, drained and chopped
- 2 15-ounce cans chickpeas, drained and rinsed
- 2 15-ounce cans kidney beans, drained and rinsed
- 5 cups vegetable broth
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1 1/2 ounces bittersweet chocolate
Nutrition Information
- calcium 83 mg
- calories 263
- caloriesfromfat 0 %
- carbohydrate 43 g
- cholesterol 0 mg
- fat 6 g
- fiber 10 g
- iron 3 mg
- protein 12 mg
- satfat 1 g
- sodium 3139 mg
How to Make It
-
In a stockpot, over medium heat, cook the oil, garlic, onion, and green pepper until slightly softened, stirring occasionally, about 5 minutes. Add the tomatoes, chickpeas, kidney beans, vegetable broth, cumin, and salt. Bring to a boil over high heat. Reduce heat to low, cover, and simmer, stirring occasionally, until thickened, 1 to 1 1/2 hours. Before serving, stir in the chocolate until melted.
Keep It: Store in the refrigerator up to 3 days or in the freezer up to 4 months. Freeze individual servings in heavy-duty zipper bags.
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