22 Apr Vegetarian Chili with Chocolate
1 tablespoon olive oil
1 clove garlic, minced
1 medium onion, finely chopped
1 green bell pepper, cut into 1/4-inch dice
2- 14.5 ounce cans of chili prepared tomatoes (or just diced tomatoes)
2- 15-ounce cans chickpeas, drained and rinsed
1- 15-ounce cans light kidney beans, drained and rinsed
1- 15-ounce cans dark kidney beans, drained and rinsed
32 ounces of vegetable stock
2 teaspoons ground cumin
2 tablespoons of chili powder
1 1/2 ounces bittersweet chocolate
Parmesan cheese (optional)
1 clove garlic, minced
1 medium onion, finely chopped
1 green bell pepper, cut into 1/4-inch dice
2- 14.5 ounce cans of chili prepared tomatoes (or just diced tomatoes)
2- 15-ounce cans chickpeas, drained and rinsed
1- 15-ounce cans light kidney beans, drained and rinsed
1- 15-ounce cans dark kidney beans, drained and rinsed
32 ounces of vegetable stock
2 teaspoons ground cumin
2 tablespoons of chili powder
1 1/2 ounces bittersweet chocolate
Parmesan cheese (optional)
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.
3. Bring to a boil over high heat. Reduce heat to low, cover, and simmer, stirring occasionally, until thickened, 1 to 1 1/2 hours. (I made corn bread in this time.)
4. Before serving, stir in the chocolate until melted.
5. Sprinkle with Parmesan cheese if desired.
2. Add the tomatoes, chickpeas, kidney beans, vegetable broth, cumin, and salt.
3. Bring to a boil over high heat. Reduce heat to low, cover, and simmer, stirring occasionally, until thickened, 1 to 1 1/2 hours. (I made corn bread in this time.)
4. Before serving, stir in the chocolate until melted.
5. Sprinkle with Parmesan cheese if desired.
Keep It: Store in the refrigerator up to 3 days or in the freezer up to 4 months. Freeze individual servings in heavy-duty zipper bags
The Skinny: Serves 8 @ 263 calories