VegNews Chocolate Chili

Serves 4 to 6
What You Need:



* Chili powder, 3 tbsp
* Paprika, 1 tsp
* Pepper, black, 0.25 tsp
* Salt, 1 tsp
* Carrots, raw, 1 carrot (7-1/2")
* Garlic, 3 clove
* Onions, raw, 1 medium (2-1/2" dia)
* Regular Coffee, 0.50 cup (8 fl oz)
* Beans, pinto, 2 cup
* Baking chocolate, unsweetened, squares, 1 square
* Granulated Sugar, 1 tsp
* Muir Glen Fire Roasted Crushed Tomato, 3 cup
* Cumin (ground), 1 tsp
* chipotle chili canned in adobo sauce, 8 tbsp
* dried oregano, 0.25 tsp
* *Yves Veggie Ground Round - Original, 1 cup

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.