|Chili gets kicked up a notch when a spicy melted chocolate bar joins the pot.|
The idea to add chocolate in chili came after my Toronto friend sent me Galerie Au Chocolat's feu fire chocolate bar. I've had the bar for months, wrapping my head around exactly what to do with it. After all, this articular bar came with a red stickered fire warning. That meant this was not an average chocolate bar. Galerie Au Chocolat's cacao beans are produced by coops in Dominican Republic just like La Siembra Chocolate. However, La Siembra is on the Food Empowerment Project's recommended list whereas Galerie Au Chocolat is not. Luckily, various FEP approved brands craft spicy chocolate bars.
The flavor of hot hot liquid chocolate to the means is amazing-- like a tantalizing mole sauce taking a meaty bean dish out on a town. It's perfect. It's romantic. What more can one expect from chili?
For an even spicier delight (if you're not a mild fan), add chopped jalapenos, extra sliced bell peppers, or ample sprinkles of cayenne/paprika.
Mild Vegan Chocolate Chili Ingredients and Preparation
1 15oz can black beans, drained and rinsed
1 15oz can kidney beans, drained and rinsed
1/2 cup frozen corn, cooked
1 15oz can diced tomatoes
1 cup Lightlife Soy Ground (or any other kind)
1/2 cup red onion, chopped
1/4 cup cilantro, chopped finely
1 tablespoon chili powder
2 teaspoon coriander
1 teaspoon minced garlic
1 teaspoon salt
1/2 teaspoon black pepper
1 Spicy Chocolate Bar (Theo Chocolate's Spicy Bar is a good suggestion)
1/2 teaspoon red chili flakes
Bring beans, corn, soy ground, and spices to simmer, stirring often and putting a lid on. Let simmer for 35-40 minutes.
In a steel bowl over bowling water, melt chocolate.
|Mix 3/4 of the melted chocolate bar into chili. Stir evenly.|
|Chili topped with avocado slices, extra hot chocolate, cilantro, and crushed red pepper flakes.|
|Pretty colorful bowl of yumminess.|
|Ready to be devoured.|