Chocolate added to chili may seem unusual, but it gives this dish a rich color and intensifies the flavor.
Real Simple FEBRUARY 2002
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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