Photo: Susie Cushner
Prep Time
15 Mins
Other Time
1 Hour 45 Mins
Makes 6 to 8 servings

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

How to Make It

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.

Ratings & Reviews

dmloss's Review

June 14, 2009
This was so good! One of the best things that I have made from this website. I followed the recipe exactly. I serviced it over rice like you would gumbo. I would definitely make this again!

gloomygirl's Review

September 12, 2011
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.