Chocolate Hinted Chili

October 1, 2012

Happy first of October. Not sure how time keeps marching so swiftly, but it does. There’s no denying it, fall has most certainly begun in Boston. Here is just a little proof from over the weekend. And with the changing leaves came the need for some fall like food, like this chocolate hinted chili.

 

Michael loveĀ chili. I’ve tried plenty of chili recipes over the course of the last few years but there’s something about the spiciness of the jalapeno and the hint of chocolate in this version that makes it a favorite. Plus it’s so easy to make, I love chili recipes for that very reason. Just a cutting board and a big pot and you’re done.

Chocolate Hinted Chili

1 onion

1 bell pepper

2 carrots

2 celery stalks

1 garlic clove, diced

1 large zucchini

1 jalapeno, seeds removed

1 tablespoon olive oil

2 teaspoons salt

1 tablespoon chili powder

1 teaspoon cumin

2 cans of beans, drained and rinsed (this time I used one can pinto and one can kidney beans canned instead of dry, but feel free to mix and match whichever beans you prefer)

1.5 28 ounce cans of diced tomatoes, with juice

2 tablespoons tomato paste

2 tablespoons vegan dark chocolate chips

—————

Take awkward photo of your ingredients lined up šŸ™‚

Chop all vegetables. (Note to self, rubbing eyes after cutting jalapeno=bad, bad idea)

Saute onion, bell pepper, carrots, celery, jalapeno until softened, about 5 minutes

Add garlic and zucchini to pot, saute for another 2 minutes

Mix in spices and salt

Pour in beans, tomatoes and tomato paste, bring to a boil

Reduce heat to medium low, add chocolate chips

Let chili simmer for 45 minutes.

I had mine with cilantro, green onions and some tortilla chips. Ā Michael ate his with cheese and a side of gluten-free garlic bread.Ā I know from experience that this chili only gets better the day after, once the flavors have some time to merry, so feel free to make a double batch for leftovers.

chocolate hinted chili

This recipe makes 4 servings.

Enjoy!

Ā 

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6 Comments

  • Reply julieruns October 2, 2012 at 10:32 am

    This looks great; will try soon. I was amused when my son told me vegan choc. chips were better than regular. I’m a vegetarian exploring vegan. Additionally, I grew up outside Boston, so loving your pictures too!

    • Reply Lisa Horvath October 2, 2012 at 11:29 am

      Thanks for following Julie. I’m also a vegetarian exploring veganism, hopefully we can share some recipes on the journey. I’ll try to snap some more pictures out and about in Boston for you šŸ™‚

  • Reply Chickpea, Curry, Coconut, Quinoa Soup | quinoa, kale & exhale October 5, 2012 at 12:46 pm

    […] magazines so I decided to give this one a try. I had a lot of odds and ends left over from the chili I made earlier this week so many of the ingredients will seem familiar. I suggest making both in the […]

  • Reply Waiting for Sandy | quinoa, kale & exhale October 28, 2012 at 7:20 pm

    […] and some extra water to be safe. Then did what we usually do on rainy Sundays, made a big pot of chiliĀ for dinner and turned on […]

  • Reply Chipotle Chili | quinoa, kale & exhale December 11, 2013 at 10:46 am

    […] Michael proclaim that this was the best chili I’ve ever made. I have to agree. If you like my chocolate chili, try this recipe. It’s something […]

  • Reply Best Damn Vegetarian Chili - Makings Of September 20, 2016 at 6:08 am

    […] see that I’ve made a lot, the current recipe is an improvement on the one postedĀ here. I’m not sure if it was the fresh tomatoes, the fresh bay leaf or the fact that I […]

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