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Just the idea of eating a certain amount of chocolate for the health benefits...It's so great. Candy bars unfortunately don't count because they've got so much nonsense in them, so fun recipes like this really come in handy. The chocolate adds a richness to the chili that's totally unexpected and the pinch of cinnamon gives it kind of a 'What is that?' flavor surprise. I actually don't make chili without these two things anymore.
This is food you can freeze, so make a single or double batch and throw leftovers into a tightly covered container for one of those nights when cooking is totally unappealing. And like every fancy restaurant, introduce a fresh ingredient into "reworked" food (and rename it something clever). For this, the fresh ingredient might be as simple as a big handful of chopped cilantro and a serving of some really great whole grain bread. But you can also do things that seem a little weird, like frying an egg over-easy with some spinach and serving it all on top of leftover chili for breakfast.
Prep: 10 Minutes
Cooking Time: 35 Minutes
Ingredients:
2 Tbsp Olive Oil
2 Large Onions, chopped
1 Green Bell Pepper, chopped
3 Garlic Cloves, chopped
1 Tbsp Chili Powder
2 Tsp Cumin
1 1/2 Tsp Sea Salt
1-28 oz Can of Diced Tomatoes, with juice
2 Zucchini, chopped
2-15 oz Cans of Kidney Beans, drained and rinsed
2 oz Unsweetened Dairy-free Chocolate, chopped (use can also use semi-sweet)
Small Pinch of Cinnamon
Directions:
Over medium heat, saute oil, onions, pepper, and garlic in a large, heavy pot for about 10 minutes. Stir occasionally. Add chili powder, cumin, and sea salt. Combine, then add tomatoes (with juice), zucchini, and beans. Simmer for 15 minutes, stirring occasionally. Stir in chocolate pieces and cinnamon. Let simmer until completely melted, about 5 minutes. Serve.
