Black Bean Chocolate Chili
2 tablespoons oil of choice
1 medium chopped onion
4 garlic cloves, minced
1 stalk celery, diced
1-2 jalapeno chile, minced (Or use canned/jarred)
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 TIP: Use 1 bag of frozen organic tri-color bell peppers
2 (14 1/2 ounce) cans black beans, rinsed and drained -OR- 1/2 pound of dry black beans soaked over night
1 (14 1/2 ounce) can fire roasted diced tomatoes
1 15oz can organic tomato sauce
1 tablespoon fresh lime juice (optional)
1 tablespoon soy sauce
1 1⁄2 ounces semisweet chocolate (about 1/4 cup)
- In a large skillet, heat oil over medium heat. Add onions and garlic and sauté until onions become soft and translucent, about 10 minutes.
- Add the celery and chile, cover and cook for another five minutes more.
- 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.
- 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. If using dry soaked black beans, cook about 30-45 minutes but test that the beans aren't getting overcooked.
- 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.