Best Black Bean And Chocolate Chili Recipes

BLACK BEAN AND CHOCOLATE CHILI

Steps:

• In a large skillet, heat olive oil over medium heat. Add onions and garlic and sauté until onions become soft and translucent, about 10 minutes.
• Add the celery and chile, cover and cook for another five minutes more.
• Reduce the heat and stir in spices, (cumin, oregano, cinnamon, cloves, coriander, chili powder, black pepper, salt) along with the bell peppers. Cover again and cook for another five minutes. Stir often to keep the spices from burning. If the pan gets too dry add a little liquid from the diced tomatoes, or some water.
• Next, add the black beans, tomatoes, lime juice (if using) and soy sauce. Let the chili simmer on low for 5 to 10 minutes, until it thickens slightly and flavors combine.
• Stir in the chocolate. When chocolate has melted, taste to adjust the salt and pepper. Serve with topping of your choice. I like a bit of vegan cheese, sour "cream" and scallions.
• Chili can also makes a great filling to serve wrapped in flour tortillas, or in taco shells if you prefer.

VEGAN BLACK BEAN AND CHOCOLATE CHILI

Steps:

• 1. Heat oil in a large pot and add onion. Turn down to medium and saute onion until transparent. 2. Add garlic and saute for another minute or so. 3. Add oregano, cumin, coriander powder, chili powder, and chipotle. Stir well and continue to saute for a few (about 3) minutes. 4. Turn up the heat to medium-high and add red pepper. Saute until a little soft. 5. Add mushrooms and courgette. Saute until a little soft. 6. Stir in the sliced roasted pepper and both types of beans. Saute for a couple of minutes more. 7. Add the tomatoes (with the juice) and the water. 8. Bring to the boil and then turn down the heat to medium-low. Simmer for 10 mins. 9. If you used whole tomatoes, use a spoon or small knife to chop them up in the pot. 10. Taste. You can add more chili if it's too weak. 11. Stir in the cocoa and maple syrup. This will make it a little less spicy, so adjust accordingly. Simmer for 2 minutes more. 12. Stir in salt (if needed) and turn off heat. 13. Serve over brown rice and top with a dollop of vegan sour cream and fresh coriander. Makes 6 generous servings. You can freeze half if you don't feel like eating chili every day!