Vegetarian Chili with Chocolate |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Chocolate added to chili may seem unusual, but it gives this dish a rich color and intensifies the flavor. Ingredients:
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 |
Directions:
1. 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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