Chocolate added to chili may seem unusual, but it gives this dish a rich color and intensifies the flavor.
Yield:
Makes 6 to 8 servings
Recipe from
Recipe Time
Prep:
15 Minutes
Other:
1 Hour, 45 Minutes
Nutritional 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
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
Preparation
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.
Note:
February 2002
Ratings and Reviews ()