Black Bean & Chocolate Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
4 tablespoons olive oil3cups chopped onions8 garlic cloves , minced2 stalk celery , sliced1 -4 jalapeno chile , minced2 tablespoon cumin4 teaspoons oregano1 teaspoon cinnamon2 pinch ground cloves2 teaspoon ground coriander2 tablespoon chili powder1teaspoon ground black pepper , to taste1teaspoon salt , to taste3 cups chopped bell peppers (red and green are nice)4 (14 1/2 ounce) cans black beans , rinsed and drained2 (14 1/2 ounce) can diced tomatoes2 tablespoon fresh lime juice (optional)2 tablespoon soy sauce3 ounces semisweet chocolate powder (about 1/4 cup)vegan cheddar cheese or tofu sour cream or scallion , for serving
Directions:
1
In a large skillet, heat olive oil over medium heat. Add onions and garlic and sauté until onions become soft and translucent, about 10 minutes.
2
Add the celery and chile, cover and cook for another five minutes more.
3
Reduce the heat and stir in spices, (cumin, oregano, cinnamon, cloves, coriander, chili powder, black pepper, salt) along with the bell peppers. Cover again and cook for another five minutes. Stir often to keep the spices from burning. If the pan gets too dry add a little liquid from the diced tomatoes, or some water.
4
Next, add the black beans, tomatoes, lime juice (if using) and soy sauce. Let the chili simmer on low for 5 to 10 minutes, until it thickens slightly and flavors combine.
5
Stir in the chocolate. When chocolate has melted, taste to adjust the salt and pepper. Serve with topping of your choice. I like a bit of vegan cheese, sour "cream" and scallions.
6
Chili can also makes a great filling to serve wrapped in flour tortillas, or in taco shells if you prefer.
Serving Size: makes 16 207-gram servings
Number of Servings: 16
Recipe submitted by SparkPeople user WEEZUS77.
1
In a large skillet, heat olive oil over medium heat. Add onions and garlic and sauté until onions become soft and translucent, about 10 minutes.
2
Add the celery and chile, cover and cook for another five minutes more.
3
Reduce the heat and stir in spices, (cumin, oregano, cinnamon, cloves, coriander, chili powder, black pepper, salt) along with the bell peppers. Cover again and cook for another five minutes. Stir often to keep the spices from burning. If the pan gets too dry add a little liquid from the diced tomatoes, or some water.
4
Next, add the black beans, tomatoes, lime juice (if using) and soy sauce. Let the chili simmer on low for 5 to 10 minutes, until it thickens slightly and flavors combine.
5
Stir in the chocolate. When chocolate has melted, taste to adjust the salt and pepper. Serve with topping of your choice. I like a bit of vegan cheese, sour "cream" and scallions.
6
Chili can also makes a great filling to serve wrapped in flour tortillas, or in taco shells if you prefer.
Serving Size: makes 16 207-gram servings
Number of Servings: 16
Recipe submitted by SparkPeople user WEEZUS77.
Nutritional Info Amount Per Serving
- Calories: 211.6
- Total Fat: 4.8 g
- Cholesterol: 0.0 mg
- Sodium: 229.8 mg
- Total Carbs: 34.6 g
- Dietary Fiber: 11.8 g
- Protein: 11.2 g
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