Vegetarian Chili with Chocolate

Vegetarian Chili with Chocolate Recipe
Photo: Susie Cushner
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

Real Simple

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:

Jane Kirby and Kay Chun,

February 2002
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