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Vegetarian Chili with Chocolate

Photo: Susie Cushner
Prep time 15 mins
Other time 1 hr, 45 mins
Yield Makes 6 to 8 servings
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

  1. 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.