Prep Time: 15 mins; Total Time: 35 mins; Servings: 8
2 tablespoons olive oil
1 1/2 cups chopped onions
4 garlic cloves, minced
1 stalk celery, sliced
1 -2 jalapeno chile, minced
2 tablespoons cumin
1 tablespoon oregano
1 teaspoon cinnamon
1 pinch ground cloves
1 teaspoon ground coriander
2 tablespoon chili powder
1/2 teaspoon ground black pepper, to taste
1/2 teaspoon salt, to taste
1 1/2 cups chopped bell peppers
2 (14.5 ounce) cans black beans, rinsed and drained
2 (14.5 ounce) cans of kidney beans
1 (14 1/2 ounce) cans diced tomatoes
1 tablespoon fresh lime juice
1 tablespoon soy sauce
1/4 -1/2 cup dark chocolate chips
1. In a large skillet, heat olive oil over medium heat. Add onions and garlic and sauté until onions become soft and translucent, about 10 minutes.
2. Add the celery and chile, cover and cook for another five minutes more.
3. Reduce the heat and stir in spices, (cumin, oregano, cinnamon, cloves, coriander, chili powder, black pepper, salt) along with the bell peppers. Cover again and cook for another five minutes. Stir often to keep the spices from burning. If the pan gets too dry add a little liquid from the diced tomatoes, or some water.
4. Next, add the black beans, tomatoes, lime juice (if using) and soy sauce. Let the chili simmer on low for 5 to 10 minutes, until it thickens slightly and flavors combine.
5. Stir in the chocolate. When chocolate has melted, taste to adjust the salt and pepper. Serve with topping of your choice. I like a bit of vegan cheese, sour “cream” and scallions.
Note: Chili can also make a great filling to serve wrapped in flour tortillas