Recipe

Chocolate Chili Recipe

	Deliathecrone / All my dishes 1 year, 9 months ago Unsweetened cocoa in chili creates a whole new experience in heat. It doesn’t make it hotter or lessen the heat, but it enriches the chili. Makes it smoother. Also, since chili is always better the next day, I make it early, let it cool and reheat ... More Prep:20m Cook:45m Servings:8	Deliathecro
	easy cheap

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Ingredients

1 green pepper, chopped

1 yellow pepper, chopped

2 to 4 jalapeno peppers, seeded and chopped

1 medium onion, chopped

3 cloves garlic, minced

1 tablespoon Olive oil

1 tablespoon unsweetened cocoa per jalapeno pepper used

½ teaspoon cayenne pepper

1 can dark red kidney beans (16 ounces), rinsed well and drained

2 cans diced tomatoes (14 ½ ounces each), undrained

1 can diced tomatoes (10 ounces), undrained

1 can light red kidney beans (16 ounces), rinsed well and drained

1 can black beans (15 ounces), rinsed well and drained

1 cup Vegetable broth*

powdered kelp

black pepper

Topping:

1/3 cup shredded Cheddar cheese

1/3 cup sliced green onions

Sour cream

Directions

In a skillet, saute the peppers, onion and garlic in the oil. When the onions are translucent, sprinkle the cocoa and cayenne over the whole thing and warm slightly. Remove this to a large cooking pot, retaining as much of the oil in the skillet as possible.

Saute and mash the dark red kidney beans in the skillet, on low heat, so as not to burn them.

Stir in the tomatoes, additional beans and broth, and bring to a boil. Reduce the heat and allow the chili to simmer, uncovered, for about 30 minutes. If it seems too dry, add a bit more Vegetable broth to keep it moist, but not soupy.

Check the seasoning, adding powdered kelp and black pepper only as needed, and add the refried beans. Simmer 10 more minutes.

Remove from the heat and allow the chili to cool COMPLETELY.

When ready to serve, reheat slowly, stirring often.

Top each serving with sour cream, up to 2 tablespoons shredded cheese and up to 2 tablespoons green onion.

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