Rating: 4.5 stars
2 Ratings
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  • 4 star values: 1
  • 5 star values: 1

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

Jane Kirby and Kay Chun
Recipe by Real Simple February 2002

Gallery

Credit: Susie Cushner

Recipe Summary

prep:
15 mins
additional:
1 hr 45 mins
total:
2 hrs
Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

calcium 83mg; 263 calories; calories from fat 0%; carbohydrates 43g; cholesterol 0mg; fat 6g; fiber 10g; iron 3mg; protein 12mg; saturated fat 1g; sodium 3139mg.
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