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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
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With some warm corn bread, this chili is a meal in itself. You wouldn't know there was chocolate in the recipe, but it adds a subtle depth of flavor to the dish. Ingredients:
2 large onions (1 pound), coarsely chopped |
1 green bell pepper, cut into 1/2-inch pieces |
3 large garlic cloves, finely chopped |
1/2 fresh jalapeño chile, finely chopped (including seeds) |
2 tablespoons olive oil |
1 tablespoon chili powder |
1 teaspoon ground cumin |
2 teaspoons salt |
28-ounce can whole tomatoes, coarsely chopped, with juice |
2 zucchini, cut into 1/2-inch cubes |
2 (15-ounce) cans kidney beans, rinsed |
1 tablespoon chopped semisweet chocolate |
3 tablespoons chopped fresh cilantro |
Directions:
1. Sauté onions, bell pepper, garlic, and jalapeño in oil in a 4-quart heavy pot over moderately high heat, stirring, until softened, about 5 minutes. Add chili powder, cumin, and salt and cook, stirring, 1 minute. Add tomatoes with juice and zucchini and simmer, partially covered, stirring occasionally, 15 minutes. Stir in beans and chocolate and simmer, stirring occasionally, 5 minutes. Stir in cilantro.
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