Photo by: Photo: Susie Cushner

Vegetarian Chili with Chocolate

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


  • 1 tablespoon olive oil
  • 1 none clove garlic, minced
  • 1 none small onion, finely chopped
  • 1 none green bell pepper, cut into 1/4-inch dice
  • 2 none tomatoes, cut into 1/2-inch dice, or one 16-ounce can whole tomatoes, drained and chopped
  • 2 none 15-ounce cans chickpeas, drained and rinsed
  • 2 none 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.

Nutritional Information

Amount per serving
  • Calcium: 83mg
  • Calories: 263none
  • Calories from fat: 0%
  • Carbohydrate: 43g
  • Cholesterol: 0mg
  • Fat: 6g
  • Fiber: 10g
  • Iron: 3mg
  • Protein: 12mg
  • Saturated fat: 1g
  • Sodium: 3139mg

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Vegetarian Chili with Chocolate Recipe