I love this recipe. It is very hearty and full of nutrients. I do think however it does lack flavor. So I add some spices to it to jazz it up a bit. I add Chili powder, cumin, lots of pepper, a pinch of cayenne pepper. I also add a bit more fresh tomato to it. The chocolate might surprise people but it really brings out the flavors wonderfully. Perfect or a hot meal on a cold night.
Vegetarian Chili with Chocolate
Chocolate added to chili may seem unusual, but it gives this dish a rich color and intensifies the flavor.
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Other: 1 Hour, 45 Minutes
- Calcium: 83mg
- Calories: 263
- Calories from fat: 0%
- Carbohydrate: 43g
- Cholesterol: 0mg
- Fat: 6g
- Fiber: 10g
- Iron: 3mg
- Protein: 12mg
- Saturated fat: 1g
- Sodium: 3139mg
- 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
- 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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