Thursday, February 2, 2012
This recipe is a nice deviation from the typical spicy and acidic chili. It is smooth, smoky and mellow. The chocolate adds a depth to the flavor without overwhelming it.
1 Tbsp olive oil
4 cloves of garlic, chopped
1 large onion, chopped
2 green bell peppers, diced
6-8 roma tomatoes, diced
4 cans of chickpeas (garbanzo beans)
4 cans of kidney beans
4 cups veggie stock
2 Tbsp cumin
a dash of cayenne or chipotle chili powder (optional...will add some heat)
1 1/2 - 2 ounces of bittersweet chocolate
Heat oil over medium heat, in a large dutch oven or stock pot. Add in onions and garlic, cook for about 5 minutes. Add in bell pepper and cook an additional 3 minutes. Toss in the diced tomatoes, beans, spices, s/p and veggie stock. Bring to a boil and then turn it down to a simmer. To speed up the cooking process, boil uncovered until veg stock is absorbed. If time allows, cover and let simmer for at least 2 hours, stirring occasionally. At the last minute before serving, add in the bittersweet chocolate and stir until melted and fully incorporated.