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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (207g) Recipe makes 8 servings |
||
| Calories 198 | ||
| Calories from Fat 64 | (32%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.1g | 10% | |
| Saturated Fat 2.4g | 11% | |
| Monounsaturated Fat 3.5g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 401mg | 16% | |
| Potassium 594mg | 16% | |
| Total Carbohydrate 28.9g | 9% | |
| Dietary Fiber 9.8g | 39% | |
| Sugars 4.2g | ||
| Protein 8.9g | 17% | |
Black Bean and Chocolate Chili
By: Kozmic Blues
Apr 15, 2004
I know the title seems somewhat bizarre, but the slight "hint" of semi-sweet chocolate gives this vegetarian chili a real depth of flavor. It reminds me somewhat of a sweet, yet spicy mole sauce. This recipe was adapted from one I found in the "Moosewood Restaurant Celebrates" cookbook.
SERVES 8
Ingredients
- 2 tablespoons olive oil
- 1 1/2 cups chopped onions
- 4 garlic cloves, minced
- 1 stalk celery, sliced
- 1-2 jalapeno chile, minced
- 1 tablespoon cumin
- 2 teaspoons oregano
- 1/2 teaspoon cinnamon
- 1 pinch ground cloves
- 1 teaspoon ground coriander
- 1 tablespoon chili powder
- 1/2 teaspoon ground black pepper, to taste
- 1/2 teaspoon salt, to taste
- 1 1/2 cups chopped bell peppers (red and green are nice)
- 2 (14 1/2 ounce) cans black beans, rinsed and drained
- 1 (14 1/2 ounce) can diced tomatoes
- 1 tablespoon fresh lime juice (optional)
- 1 tablespoon soy sauce
- 1 1/2 ounces semisweet chocolate (about 1/4 cup)
- vegan cheddar cheese or tofu sour cream or scallions, for serving
Directions
1
In a large skillet, heat olive oil over medium heat. Add onions and garlic and sauté until onions become soft and translucent, about 10 minutes.2
Add the celery and chile, cover and cook for another five minutes more.3
Reduce the heat and stir in spices, (cumin, oregano, cinnamon, cloves, coriander, chili powder, black pepper, salt) along with the bell peppers. Cover again and cook for another five minutes. Stir often to keep the spices from burning. If the pan gets too dry add a little liquid from the diced tomatoes, or some water.4
Next, add the black beans, tomatoes, lime juice (if using) and soy sauce. Let the chili simmer on low for 5 to 10 minutes, until it thickens slightly and flavors combine.5
Stir in the chocolate. When chocolate has melted, taste to adjust the salt and pepper. Serve with topping of your choice. I like a bit of vegan cheese, sour "cream" and scallions.6
Chili can also makes a great filling to serve wrapped in flour tortillas, or in taco shells if you prefer.
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Browse similar recipes by category
- Course > Main Dish > Chili
- Main Ingredient > Chocolate
- Main Ingredient > Beans > Black Beans
- Cuisine > North American > Mexican
- Preparation > Time to Make > < 60 mins
- Dietary > Vegetarian
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Calorie
Featured Reviews for This Recipe
From: nocheeseplease
On Oct 27, 2009
This was really good, but the suggested serving size is really small. Should be more like 400 cal/serving. Tasted good, but probably won't make again until I'm off my diet, especially because I'd like to add meat the next time go round. I just have to have meat in my chili!
From: Chef #439427
On Sep 21, 2009
We really enjoyed this unique recipe, and we plan to make it again — but — 1 tablespoon of chili powder plus a jalapeno?...not for the faint of heart! I don't consider myself a lightweight, but next time we'll be backing off on the heat. Thanks for posting this!
From: Roosie
On Nov 14, 2004
Scrummy! Wonderful, unique vegetarian chili! Followed the recipe pretty much exactly- a couple minor subs- I used 1/2 tsp Zhoug (#57689) instead of jalapenos (it has jalapenos, habeneros and serranos) and used 3 cups home-cooked black beans. Lovely flavors with the spices- it is spiced but not overly spicy! The chocolate adds a very creamy and rich touch. BF was suspicious about the combo of chocolate with the cheddar and sour cream we served it with, but it tasted great. Like I said before, very unique- and like you said, mole-like. I wasn't sure about the addition of soy sauce, but its a small enough quanity that it just adds a bit of salty richness (I used a very high-quality organic Shoyu) and I did add the lime juice. I used semi-sweet chocolate chips as my chocolate. Delicious served with the sour cream and cheddar. Next time I might add more celery, but I love celery. The recipe is perfect as-is, and SO quick and flavorful. We were starving, and I got this from zero to dinner in less than half an hour! One thing- I found this made closer to 4 main dish servings; next time I'll double it and look forward to the leftovers. Wonderful recipe. Will make again!
From: Chef #169368
On Oct 25, 2004
Easy, quick and delicious. I would add another jalepeno or more chili powder to kick up the heat, but as is, it suited my dining companions' palates. We served it with cornbread and honey butter, some homemade guacamole, organic sour cream and shredded cheddar. It was a wonderful meal!
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