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Vegetarian Chili With Chocolate

Susie Cushner
Serves 6-8 Hands-On Time: 15m Total Time: 2hr 00m

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.
By Jane Kirby and Kay Chun,  February 2002
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Quick Tip

Store in the refrigerator up to 3 days or in the freezer up to 4 months. Freeze individual servings in heavy-duty zipper bags.

Nutritional Information

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

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