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Author Notes: This is a vegetarian chili that is very easy to prepare as it's done in a crockpot. You can brown 1 pound of organic grass-fed turkey or beef and add it to the recipe, if you like, but my family prefers vegetarian chili, so I don’t usually add meat. If you don't have a crockpot, you can certainly make this on top of the stove.
The recipe has you add cocoa powder as well as dark chocolate to the chili at the end; the result is a rich and somewhat mysterious flavor that I really like. If you don’t fancy the idea of chili with chocolate, just leave it out. —WinnieAb
- 1 onion, peeled and chopped
- 3 garlic cloves, peeled and minced
- 3 carrots, peeled and chopped
- 2 stalks celery, chopped
- 2 green or red peppers (or a combination), diced
- 2 15 oz. cans black beans or kidney beans, with juice
- 2 28 oz. can whole tomatoes in juice
- 1 1/2 tsp. paprika
- 3 Tb. chili powder
- 1 1/2 teaspoons cumin
- 1/2 teaspoon dried oregano
- 1 teaspoon sea salt
- 1 tablespoon organic unsweetened cocoa powder
- 1-2 ounces 60-70% dark chocolate, grated- optional, mixed in before serving
- Add onions, garlic, carrots, celery, green peppers, beans, tomatoes, and spices to your crockpot. Stir and break the tomatoes into smaller chunks. Cook on high for an hour or two, and then reduce to lower temperature setting for 8 hours or overnight.
- Add salt, and then taste and adjust seasonings, if necessary. Mix in the cocoa powder and chocolate before serving.
- To serve, top with sour cream or creme fraiche, shredded cheddar cheese, minced green onions, minced cilantro, diced avocado, fresh salsa or your garnish or choice.
- This recipe was entered in the contest for Your Best Recipe for Beans
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