Vegetarian Chili With Chocolate

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Photo by Susie Cushner
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  • Serves 6-8
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    Nutritional Information

    Per Serving

    • Calories 263 calories
    • Fat 6 g
    • Sat Fat 1 g
    • Cholesterol 0 mg
    • Sodium 3139 mg
    • Protein 12 mg
    • Carbohydrate 43 g
    • Fiber 10 g
    • Iron 3 mg
    • Calcium 83 mg

Ingredients

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