A Vegetarian Chili (With Chocolate?) for Dinner

March 1, 2011 | By | Comments (0)

Since I’m all about meatless meals and simmering big pots of warm, comforting stews on my stove these days, naturally I made another vegetarian chili recipe recently. This one was very rich and hearty, thanks to two kinds of beans (kidney and chickpeas) and the “secret” ingredient—chocolate.

 

Vegetarian-chili-chocolate 
 

The Vegetarian Chili With Chocolate recipe takes a bit longer to make than most of our recipes, but there’s only 15 minutes of hands-on work. The longer simmering time allows the liquid to thicken and gives the flavors time to meld. A small piece of bittersweet chocolate stirred in at the end adds a surprising depth and just the barest hint of sweetness to the final dish—a tiny bit goes a long way. It definitely gives the chili a little something extra to intrigue your dinner guests. I served this with quinoa on the side to soak up all the stew and a bottle of Tabasco—a must, in my opinion. The extra layer of heat from the hot sauce brightens up all those heavy, rich flavors and adds an exciting kick; toss in as much spice as you can handle, and enjoy.

 

(image: Susie Cushner)

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