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Chocolate Chipotle Chili
Prep Time
10
minutes
mins
Cook Time
35
minutes
mins
Total Time
45
minutes
mins
Course:
Soup/Stew
Yield:
6
Calories:
584
kcal
Author:
The Nut-Free Vegan
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:
1
g
|
Calories:
584
kcal