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
large yellow onion
red bell pepper
can of black beans
apple cider vinegar
unsweetened cocoa powder
In This Recipe
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.