When I saw this recipe over at Veg News, I died. When I came back to life I decided to share it with the world. If you love the sweet, satisfying euphoria that chocolate provides and the spicy, fulfilling goodness that is chili, then this recipe is your dream come true. I really enjoy what the sweet and spicy combination does to your taste buds. Delicious confusion! Check it out:
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 1 carrot, minced
- 3 garlic cloves, minced
- 3 tablespoons chili powder
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (28-ounce) can crushed tomatoes
- 2 canned chipotle chiles in adobo sauce, minced
- 1 ounce unsweetened chocolate, grated
- 4 cups cooked or 3 (15.5-ounce) cans beans, drained and rinsed
- 1/2 cup water
- 1/2 cup strong coffee
- 1/4 cup pumpkin seeds
- In a large pot over medium heat, heat olive oil. Add onion, carrots, and garlic. Cover and cook until softened, about 10 minutes.
- Stir in chili powder, paprika, cumin, oregano, sugar, salt, and pepper. Add tomatoes, chipotles, and chocolate, and stir until well blended.
- Add beans, water, and coffee, and bring to a boil. Reduce heat to low and simmer uncovered, stirring occasionally, until chili thickens and flavors have time to develop, about 45 minutes. Add a little more liquid if chili becomes too thick. Sprinkle with pumpkin seeds before serving.
*photo and recipe courtesy of VegNews.com