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Author Notes: Winter or summer, rain or shine, this chili is a good thing to come home to. Have it tonight, and then hide it away in the freezer for when you don't want to cook and you're feeling self-conscious about your close relationship with the delivery man. It's easily doubled (or tripled!), and if you go that route mix it up with the second can of beans. There are no wrong answers. —Natalie
- 28 ounces diced tomatoes
- 3 carrots
- 1 large yellow onion
- 3 cloves garlic
- 1 red bell pepper
- 1 jalapeno
- 1 can of black beans
- 1 teaspoon salt
- 1 teaspoon cayenne pepper
- 1 tablespoon apple cider vinegar
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon brown sugar
- 1 bunch cilantro
- 2 avocados
- 1 tablespoon olive oil
- Heat olive oil in a large pot, or dutch oven, over medium heat. Meanwhile, finely chop onion, jalapeno (with or without seeds depending on how much heat you like), red pepper (seeded), and carrots. Throw into the pot, give them a stir, then chop up your garlic, and once onions are clear (3-5 min), stir in garlic. Once garlic is cooked but not yet browned (1-2 min), pour in tomatoes, salt, cayenne pepper, vinegar, cocoa powder, and brown sugar. Bring to a boil, then cover and drop temp to low, allowing it to simmer for an hour or so.
- Add beans, let chili simmer for another 20 minutes. Serve with slices of avocado, fresh chopped cilantro, and whatever else you like on top! If you're really going for it, whip up some sweet potato fries for dipping. Trust me on that one.
- This recipe was entered in the contest for Your Best Recipe with Beans