Veggie Chocolate Chili Recipes

SPICY VEGETARIAN CHOCOLATE CHILI (CROCK POT - IF DESIRED)

Spicy Vegetarian Chocolate Chili (Crock Pot - if Desired) image

This is a slightly sweet, yet pretty spicy chili that is sure to please even the non-vegetarian chili lover! I challenge anyone who says "EWWWW! Chocolate and Chili??" to try this! It is delicious! You can make it not so spicy by using cutting back chilies. To crock pot you can make the chili a day or two in advance and refrigerate until you are ready to start the crock pot. You can make serving this more fun, by buying individual sized bread bowls or large crusty French rolls. Cut out wedge along top of the bread, hollow out the middle; put bread on a plate and spoon in the chili. Top with desired toppings and serve.

Provided by Sooz Cooks

Categories < 4 Hours

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 23

Ingredients

1/4 cup olive oil
1 large onion, chopped
2 tablespoons ground cumin
2 teaspoons dried oregano
2 teaspoons ground cinnamon
2 teaspoons ground coriander
3 tablespoons chili powder
1/2 teaspoon ground black pepper
2 teaspoons kosher salt
6 garlic cloves, minced
2 (14 1/2 ounce) cans diced tomatoes, undrained (petite is best)
1 jalapeno pepper, sliced thin with seeds, stems removed
3 canned chipotle chiles in adobo, chopped
1 (6 ounce) can tomato paste
1 (12 ounce) bottle beer (may substitute water)
1 (15 ounce) can black beans, undrained
1 (15 ounce) can canned pinto beans, undrained
1 (15 ounce) can red kidney beans, undrained
2 tablespoons fresh lime juice
2 ounces bittersweet chocolate, cut into large chunks
shredded cheddar cheese
sour cream
chopped onion

Steps:

Cook the onions in the oil in a Dutch oven or heavy soup pot for 15 minutes.
Sprinkle the onions with the cumin, oregano, cinnamon, coriander, chili powder, pepper, salt, and garlic and stir. Cook - stirring constantly to make sure the spices don't stick and burn - for an additional 5 minutes.
Add the diced tomatoes and jalapenos, and chipotle peppers and bring the mixture to a boil, scraping up any bits stuck to the bottom of the pan and incorporating the bits into the sauce.
Stir in the tomato paste and beer (or water) until smooth.
Lower the heat, cover and let simmer, for 45 minutes.
Stir in the beans, and lime juice and simmer for an additional 15 minutes.
Add chocolate and stir until melted.
Serve immediately if desired but to enhance the flavor store in the refrigerator up to 3 days, transfer to a crockpot and cook on low for up to 4 hours (or just reheat if desired). If cooking in the crock pot longer than 4 hours, add 1/2 cup water prior to cooking and stir well.
Ladle into a bowl and serve with desired toppings.

VEGGIE CHOCOLATE CHILI

Veggie Chocolate Chili image

Make and share this Veggie Chocolate Chili recipe from Food.com.

Provided by Goegirl

Categories Soy/Tofu

Time 2h

Yield 10 serving(s)

Number Of Ingredients 31

Ingredients

2 (28 ounce) cans red kidney beans (really, really sorry, Ed. We like beans a lot)
8 ounces firm tofu
2 tablespoons olive oil
1 medium sweet onion, diced (vidalia, oso, etc.)
1 bell pepper, diced (any color)
2 stalks celery, diced
1 carrot, diced
2 jalapeno peppers, chopped (remove the seeds and membrane from one pepper, use other types of hot peppers if you dare!)
2 (28 ounce) cans crushed tomatoes
1 (6 ounce) can tomato paste
4 -8 garlic cloves, smashed
salt and pepper
1/8 cup orange juice
1/8 cup lime juice
1/8 cup lemon juice
1 -2 ounce dark chocolate (70% dark preferred)
1/2 teaspoon salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon cumin
1 teaspoon thyme
1 teaspoon basil
2 teaspoons oregano
1 teaspoon Hungarian paprika
2 teaspoons Mexican chili powder
2 teaspoons garlic powder
1 teaspoon onion powder
2 teaspoons dried parsley
1 teaspoon dried cilantro
1/2 cup brown sugar
1/2 cup cocoa powder

Steps:

Assemble the spice mix into an airtight container ahead of time.
Inside a big, deep pot (about 7 qt), on low heat, slightly brown the tofu.
Season lightly with salt and pepper.
SAUTEE/FRY the veggies for a few minutes with the tofu.
Season the veggies lightly with salt and pepper.
Make a little space on the bottom of the pan.
Add the tomato paste
Cook the paste for a minute, then mix everything in the pot together.
Add the crushed tomatoes and beans.
Season with a little salt.
Stir in the KILLER COCOA CHILI SPICE MIX.
Keep stirring, keep a very slow boil or a simmer.
Add Lemon juice, Lime juice, Orange juice.
Also add the dark chocolate pieces. Let the heat from the chili melt the chocolate and then.
Set the heat to LOW.
Partially cover and simmer for about 5-10 minutes.
TURN OFF THE HEAT.

Nutrition Facts : Calories 385.3, Fat 7.2, SaturatedFat 2, Sodium 622, Carbohydrate 69, Fiber 18.1, Sugar 21.2, Protein 19.6

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