Chocolate Chili
This is a great dish for those cold, snowy football weekends!
The deep delicious flavor comes from the addition of dark chocolate to this addictive chili. This is a vegetarian chili but feel free to add browned ground beef or turkey. You can dollop the top with sour cream if you like, then sprinkle the pumpkin seeds on top – and if you want to get fancy – add a pinch or two of grated chocolate!
Serves 4 to 6
What You Need:
1 Tablespoon olive oil
1 yellow onion, chopped
1 carrot, minced
3 garlic cloves, minced
2 Tablespoons chili powder
1 teaspoon paprika
1 teaspoon ground cumin
1/4 teaspoon dried oregano
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon black pepper
1 (28 ounce) can crushed tomatoes
2 chipotle chiles in adobo sauce, minced (from a can)
1 ounce unsweetened chocolate, grated
4 cups cooked or 3 (15.5 ounce) cans beans, drained and rinsed
1/2 cup water
1/2 cup strong coffee or espresso (can use instant espresso powder)
1/4 cup pumpkin seeds
What You Do:
1. In a large pot over medium heat, heat olive oil. Add onion, carrots and garlic. cover and cook until softened, about 10 minutes.
2. Stir in chili powder, paprika, cumin, oregano, sugar, salt, and pepper. Add tomatoes, chipotles, and chocolate, and stir until well blended.
3. Add beans, water and coffee and bring to a boil. Reduce heat to low and simmer uncovered, stirring occasionally, until chili thickens and flavors have time to develop, about 45 minutes. Add a little more liquid if chili becomes too thick. Sprinkle with pumpkin seeds before serving.