Knowing Is Half The Battle

I know you are thinking, “Chilli with chocolate!?”

But don’t knock it until you’ve tried it.

INGREDIENTS

1 tablespoon olive oil
1 clove garlic, minced
1 small onion, finely chopped
1 green bell pepper, cut into 1/4-inch dice
2 tomatoes, cut into 1/2-inch dice, or one 16-ounce can whole tomatoes, drained and chopped
2 15-ounce cans chickpeas, drained and rinsed
2 15-ounce cans kidney beans, drained and rinsed
5 cups vegetable broth
2 teaspoons ground cumin
1 teaspoon salt
1 1/2 ounces bittersweet chocolate

DIRECTIONS

In a stockpot, over medium heat, cook the oil, garlic, onion, and green pepper until slightly softened, stirring occasionally, about 5 minutes.

Add the tomatoes, chickpeas, kidney beans, vegetable broth, cumin, and salt. Bring to a boil over high heat.

Reduce heat to low, cover, and simmer, stirring occasionally, until thickened, 1 to 1 1/2 hours.

Before serving, stir in the chocolate until melted.

Recipe can be stored in the refrigerator up to 3 days or in the freezer up to 4 months. Freeze individual servings in heavy-duty zipper bags.

Makes 6 to 8 servings

NUTRITION (per serving)

CALORIES 263(0% from fat); FAT 6g (sat 1g); CHOLESTEROL 0mg; CALCIUM 83mg; CARBOHYDRATE 43g; SODIUM 3139mg; PROTEIN 12mg; FIBER 10g; IRON 3mg

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