Chocolate Chipotle Vegetarian Chili
This dish was Inspired by Food.com’s Black Bean & Chocolate Chili and is the perfect Valentine's Day meal to make for your special someone.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 people
- 8 oz cremini mushrooms cleaned, quartered and stems removed
- 1 Tbsp olive oil
- 1/2 onion diced
- 2 stalks celery finely diced
- 2 bell peppers diced
- 4 cloves garlic minced
- 2 chipotle in adobo sauce minced
- 2 tsp cumin
- 2 tsp chili powder
- 3/4 tsp cinnamon
- 2 tsp lime juice
- 1 Tbsp reduced sodium soy sauce
- 19 1/2 oz can red kidney beans rinsed and drained
- 19 1/2 oz can black beans rinsed and drained
- 28 oz can of no salt added diced tomatoes
- 1 Tbsp brown sugar
- 1 1/2 ounces 80% Green & Blacks Organic Dark Chocolate finely chopped
- Salt and pepper to taste
- Cilantro if desired
- Corn tortillas if desired
- Shredded cheese if desired
In a food processor, pulse the mushrooms until they reach the consistency of ground meat. Set aside.
In a large skillet, heat olive oil over medium heat. Add onions and celery, and sauté until they become soft and translucent, about 7 minutes.
Add the bell peppers, garlic and mushrooms and cook for another 2-3 minutes.
Stir in the chipotle with the residual adobo sauce, cumin, chili, and cinnamon and stir until well coated.
Add in the lime juice, soy sauce, beans, tomatoes, and brown sugar. Let the chili simmer on low for 10-15 minutes, until it thickens slightly.
Stir in the chocolate until melted and then taste to adjust the seasoning with salt and pepper. Ladle into bowls and top it off with cilantro, corn tortillas or cheese, if desired.