Chipotle Chocolate Chili

I love this recipe! I created it on one of those days when everything was flowing in the kitchen. It's hearty, oh so savory and easy to make.
 

CHIPOTLE CHOCOLATE CHILI

INGREDIENTS

Serves 4+

Download a printable shopping list here

  • 1 box veggie broth
  • 1 can diced tomatoes
  • 4 cans beans (I used garbanzo, pinto, black and kidney beans)
  • 4 cloves garlic, minced
  • 1 red onion, diced
  • 1 green bell pepper, diced
  • 1 cup grape tomatoes cut in half
  • 2 teaspoons cumin
  • 1 teaspoon chipotle chili
  • 1 teaspoon chili powder
  • 1 square 100% cacao (Or the darkest chocolate you can find. I used Ghirardelli brand.)
  •  Salt + Pepper to taste

Optional for garnish

  •  1 bunch scallions
  • 1 avocado


PREPARATION
 

I made this one in a slow cooker for ease and to allow plenty of time for the flavors to combine. If you go that route simply add everything and turn it on! Be sure to give it a good stir the first few minutes to evenly distribute your chocolate and spices. This is one of those meals that becomes tastier the longer the ingredients are together. It freezes beautifully and keeps well in the fridge.
 
If you make it on the stove top sauté the onions, bell pepper and spices with a splash of veggie broth. Once the onions are clear add the chocolate and stir until melted. Then add the can of diced tomatoes (juice and all), grape tomatoes, veggie broth and beans. Cook until everything is warmed through and serve. Add salt and pepper to taste. Top with sliced scallions and avocado to serve.
 

HOW TO HANDLE LEFTOVERS
 

I used to obsess about getting things into the fridge STAT after cooking. When I stopped cooking meat at home I loosened up a bit. These days I'm all kinds of relaxed about it (in the good way). Here are a few food safety tips to help in case you identify with that older version of me who was sure bacteria was growing in my food at record speeds.

The refrigerator is cold to slow bacteria growth so if you live in a hot climate or it's really warm in your home you'll want to get leftovers into the fridge or freezer soonish. Pretty straight forward.

Store food in glass or pyrex containers. There's no risk of plastic leeching into your food, you can reheat right in the container, keeping your food covered keeps it from drying out and it also keeps your food from tasting like the fridge smells (ew). These are my fave containers.

For freezing I've yet to find anything that beats a good old fashioned Zip Lock freezer bag.

Reheating does more than warm your food, it also kills off any bacteria that may have started growing in your leftovers. (Hey! Maybe that's why I don't like cold pizza?) When I reheat soup I will often bring it to a boil and then turn the heat off.

Listen to your instincts. If it smells good, eat it. If it doesn't, toss it. And let that extend past what you think is appropriate timing for leftover expiration dates... some soups will last a good long time, like a week or more and that's a-ok! Ease, friends. It's all about ease.

Over and out from Bali!
Lacy