Vegetarian Chili With Chocolate
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
- In a stockpot, over medium heat, cook the oil, garlic, onion, and green pepper until slightly softened, stirring occasionally, about 5 minutes.
- Add the tomatoes, chickpeas, kidney beans, vegetable broth, cumin, and salt. Bring to a boil over high heat.
- Reduce heat to low, cover, and simmer, stirring occasionally, until thickened, 1 to 1 1/2 hours.
- Before serving, stir in the chocolate until melted.
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.
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.
Top Searches in Food & Recipes
- 1 Slow-Cooker
- 2. Chicken
- 3. Soup
- 4. Salmon
- 5. Breakfast
Search Food & Recipes:
What's on Your Plate?
Advertisement
FRESH PICK
Turnips
Although the turnip has been grown for more than 4,000 years and was one of the first foods to be cultivated in Europe, it
is currently underappreciated: It keeps well, takes to almost any cooking method, and has a subtly flavored, tasty flesh.
