Community Pick
Black Bean and Chocolate Chili
"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."
photo by Jonathan Melendez
- Ready In:
- 35mins
- Ingredients:
- 20
- 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)
- tofu sour cream or scallion, for serving
directions
- 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.
- 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.
- 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.
- Chili can also makes a great filling to serve wrapped in flour tortillas, or in taco shells if you prefer.
Questions & Replies
-
HELP!!! I should've asked before I started, but alas, I didn't!! I added 1lb ground turkey and 1lb ground beef ... but didn't think to omit anything. I am realizing it will be MUCH too thick!!! ?? What do I do?! Thank you!! PS - if it helps or affects your answer, I have made it and am now letting it simmer on low in my crockpot! -
I'd very much like to try this recipe, but tomatos are a no-go for me. Can you recommend something to substitute for tomato? -
Sounded good, but where's the meat in the ingredients? -
How do you prepare the chocolate before you add it? Should you use chips or chop up 1/4 C of chocolate bar?
Reviews
-
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!
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Best. Chili. Ever. My S.O. and I simply adore this recipe, it has definitely become a staple in our house! We add corn to it as well (about 1 cup), eliminate the celery, and when we are feeling really decadent we use Green and Black's Organic Dark Chocolate (70% Cacao). We also use only one can of black beans and experiment with different beans for the second can (so far we have used spicy pinto beans and chili beans, which are both wonderful). We also use diced tomatoes with chiles, which is easier than cutting up fresh jalapenos. Thanks so much for this one Kozmmic Blues! -
I've never had chili like this before and was really impressed. It had a hint of sweetness from the chocolate and the cinnamon but honestly it was well rounded in flavor! -
Have had this recipe on the To Do List since Jan/08 ! Tonight seemed right -- but while the veggies were simmering, discovered I had NO CUMIN !! Bless DH' heart -- he immediately hit the road to the grocer, so I had cumin before everything simmered. Added everything except the chile, but had a heavy hand on the chili powder. Added semi-sweet chocolate bits, about 1 TBSP of BLACK cocoa, and 2 tsp of instant espresso powder. Have enough for another meal. This was entirely different and a most tasty and FILLING meal. Thanks for posting. -
The end result looks like it came straight outta disneyland or something, straight up fire bro, you need to add this on Khal.com
see 40 more reviews
Tweaks
-
Yesssss!!!!! Yummmmmmm!!! Works as meaty chili as well!! I wasn't sure and got nervous it would be too thick, but it was delicious. Did not do celery. I added: -1lb ground turkey and -1lb ground beef -Rotel with green chilis instead of diced tomato because I didn't have nor want jalapeños -I also moved to crockpot on low for maybe 2-4 hours? Got juicier as it simmered Served with Enhanced Jiffy Corn Muffins recipe (made as bread loaf, not Muffins) Served over Fritos and with sour cream. YUM Not very soupy; thick chili ... KEEPER!!!!
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TERRIFIC! Loved the chili and will make again and again. I didn't use celery and didn't miss it. Also, being a spice wimp, I used a can of diced green chiles in place of the jalapenos. The recipe is made in one large skillet so cleanup is easy too. It's not as soup-like as most chilis. That's ok, just know that as you make it there isn't a lot of liquid. It would be a great topping for polenta or rice, or as a filling in a burrito/enchilada. Like the other reviewers mentioned, the recipe serves 4 big bowls or 6 medium bowls. -
We made the chili as directed, and loved it! (Though we left out the cheese on top.) It is a nice change from the traditional kidney bean-based chilis that are out there... We'll definitely double the recipe next time, as it made 3-4 servings. Might try it with savoury cornbread as one reviewer suggested. Thanks for a great recipe! Update: Made this again substituting two small zucchini for the celery, and 1/4 c. plus 2 tbsp cocoa powder mixed with 2 tbsp melted butter and sugar to taste for the chocolate chips. Also omitted pepper and salt. It was every bit as rich and delicious as the last time!
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An extended business trip left me wanting a home cooked meal but lacking fresh ingredients. Came upon this in my collection of recipes and decided to give it a whirl. I was a little short on peppers so added extra onions and celery to equal the volume. Also had to replace the jalapenos with some dried red peppers. Other than those two changes made it as presented. The results were sublime - smokey and flavorful. The chocolate adds depth without sweetness. This gets heightened with the bit of cinnamon and cloves. A definite keeper. Like Roosie - I think this only makes 4-6 servings. Thanks!!
RECIPE SUBMITTED BY
Kozmic Blues
Providence, Rhode Island
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