Vegetarian Chili

The first time I heard of adding chocolate to chili I thought it was weird.  But interesting.  I mean, who doesn’t love chocolate?  I tried it, and I liked it!  Cocoa has been known to decrease blood pressure, improve cholesterol levels and regulate blood sugar.  It contains antioxidants, important to fight free radicals, and mood enhancers.  No wonder we crave it!  I say, ‘pass the cocoa, please’ and make some chili!

Vegetarian Chili

(serve with a hot, homemade corn bread for a complete meal)

2 tbsp olive oil

1 onion, chopped

2 – 3 garlic cloves, minced

14 oz can crushed tomatoes

1 ½ cups vegetable broth

14 oz can chickpeas (or ¾ cup dried beans, pre-soaked and cooked)

14 oz can kidney beans (or ¾ cup dried beans, pre-soaked and cooked)

14 oz can black beans (or ¾ cup dried beans, pre-soaked and cooked)

1 ½ tbsp cuminVegetarian Chili

1 tbsp cocoa powder

1 tbsp chili powder

½ tbsp cilantro

½ tbsp oregano

2 tbsp tomato paste

 

Heat the oil in a large saucepan and cook the onion over medium-low heat for five minutes, stirring frequently.  Add garlic and stir for another minute.

Add tomatoes, vegetable broth, beans and spices and bring to a boil.  Simmer for 40 minutes – one hour, covered.  Stir occasionally.

Add the tomato paste and simmer for another five minutes.

Serve with a whole wheat dinner roll, naan bread, or on a bed of sautéed greens.

 

Serves 4 – 6

 

 

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