Vegetarian Chili With Chocolate

Vegetarian Chili With Chocolate
Susie Cushner
Serves 6-8
preparation
15
minutes
cooking
120
minutes

Ingredients

1
tablespoon
olive oil
1
clove garlic, minced
1
small onion, finely chopped
1
green bell pepper, cut into 1/4-inch dice
2
tomatoes, cut into 1/2-inch dice, or one 16-ounce can whole tomatoes, drained and chopped
2
15-ounce cans chickpeas, drained and rinsed
2
15-ounce cans kidney beans, drained and rinsed
5
cups
vegetable broth
2
teaspoons
ground cumin
1
teaspoon
salt
1 1/2
ounces
bittersweet chocolate

Directions

  1. In a stockpot, over medium heat, cook the oil, garlic, onion, and green pepper until slightly softened, stirring occasionally, about 5 minutes.
  2. Add the tomatoes, chickpeas, kidney beans, vegetable broth, cumin, and salt. Bring to a boil over high heat.
  3. Reduce heat to low, cover, and simmer, stirring occasionally, until thickened, 1 to 1 1/2 hours.
  4. Before serving, stir in the chocolate until melted.

 

Jane Kirby and Kay Chun
January 2002

Nutritional Information

  • Per Serving
  • Calories 263
  • Calcium 83 mg
  • Carbohydrate 43 g
  • Cholesterol 0 mg
  • Fat 6 g
  • Fiber 10 g
  • Iron 3 mg
  • Protein 12 mg
  • Sat Fat 1 g
  • Sodium 3139 mg
What does this mean? See Nutrition 101.