Chocolate Chipotle Chili
Yield: 6
Calories: 584kcal
Ingredients
- 3 Tbsp. oil
- 1 large onion chopped
- 3 cloves garlic minced
- 1 green pepper chopped
- 1 jalapeño pepper stemmed, seeded, chopped
- 1 6-oz. can tomato paste
- 1 can chipotle peppers in adobo sauce diced
- 4 15.5-oz. cans beans (1 can each Goya black, pinto, kidney and garbanzo)
- 1 28-oz. can tomato sauce
- 2 cups grape tomatoes quartered
- ¼ cup cilantro chopped
- 1 cup corn
- 3 Tbsp. agave nectar
- ½ tsp salt
- ¼ tsp ground cayenne pepper
- ½ bar dark chocolate preferably Newman’s Own Super Dark Chocolate Bar [3.5 oz.]
- Water if needed
Instructions
- Heat oil over medium heat in large pot.
- Cook onion, garlic, green pepper and jalapeño about 5 to 7 minutes, until soft.
- Add in tomato paste and stir until coated—let heat 2 minutes.
- Stir in chipotle peppers and adobo sauce—let heat 2 more minutes.
- Add beans, tomato sauce, tomatoes, cilantro, corn, agave, salt and cayenne pepper.
- Bring to a boil and stir in dark chocolate.
- Reduce heat, cover and simmer for 25 minutes, stirring occasionally and adding water if needed.
- Serve plain or garnished with chopped onion, vegan sour cream and/or vegan cheese.
Notes
This recipe is gluten-free!
Nutrition
Serving: 1g | Calories: 584kcal