Chocolate ChiliFrom deliathecrone 7 years ago
- 1 green pepper, chopped shopping list
- 1 yellow pepper, chopped shopping list
- 2 to 4 jalapeno peppers, seeded and chopped shopping list
- 1 medium onion, chopped shopping list
- 3 cloves garlic, minced shopping list
- 1 tablespoon olive oil shopping list
- 1 tablespoon unsweetened cocoa per jalapeno pepper used shopping list
- ½ teaspoon cayenne pepper shopping list
- 1 can dark red kidney beans (16 ounces), rinsed well and drained shopping list
- 2 cans diced tomatoes (14 ½ ounces each), undrained shopping list
- 1 can diced tomatoes (10 ounces), undrained shopping list
- 1 can light red kidney beans (16 ounces), rinsed well and drained shopping list
- 1 can black beans (15 ounces), rinsed well and drained shopping list
- 1 cup Vegetable broth* shopping list
- powdered kelp shopping list
- black pepper shopping list
- Topping: shopping list
- 1/3 cup shredded cheddar cheese shopping list
- 1/3 cup sliced green onions shopping list
- sour cream shopping list
How to make it
- 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.
The Cookdeliathecrone Johnston, SC
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