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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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From Weight Watchers make it in minutes . We usually think of chocolate as a confection or dessert. In Mexico, however, chocolate is commonly used in savory dishes, such as chicken in mole sauce, to give added depth of flavor. A combination of cocoa powder and chocolate is used in this dish to achieve a similar result. Ingredients:
1 tablespoon canola oil |
2 cloves garlic, chopped |
1 large onion, chopped |
1 green bell pepper, seeded and chopped |
1 jalapeno pepper, seeded and chopped |
2 (15 1/2 ounce) cans red kidney beans, rinsed and drained |
1 (28 ounce) can whole canned tomatoes, drained and chopped |
1 (10 ounce) package frozen corn kernels, thawed |
1 tablespoon chili powder |
1 tablespoon cocoa powder |
1 teaspoon dried oregano |
1/2 teaspoon coarsley ground black pepper |
1 ounce semisweet chocolate |
Directions:
1. Heat oil in large saucepan over medium-high heat.
2. Add garlic, onion, bell pepper, and jalapeno pepper; cook, stirring often, until the vegetables begin to soften, 4-5 minutes.
3. Add beans, tomatoes, corn, chili powder, cocoa powder, oregano, salt, and black pepper.
4. Bring to a boil and cook, stirring often to prevent scorching, until beginning to thicken slightly, about 15 minutes.
5. Remove from the heat and add the chocolate, stirring until melted.
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