Cook The Book: Three-Bean Chocolate Chili Recipe Recipe

Name: Cook The Book: Three-Bean Chocolate Chili Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup diced (1/4-inch) carrots; 1 tablespoon extra virgin olive oil or canola oil; 3 cloves garlic, minced; 2 tablespoons unsweetened cocoa powder; 1 tablespoon chili powder; 1 teaspoon dried basil, crushed; 1 teaspoon dried oregano, crushed; 1/2 teaspoon ground cumin; 1/2 teaspoon freshly ground black pepper, or to taste; One 28-ounce can tomatoes, chopped, with their liquid; 1 cup water; 1 tablespoon Dijon mustard; One 6-ounce can tomato paste; One 15-ounces can red kidney beans, drained and rinsed; One 15-ounce can Great Northern or cannellini beans, drained and rinsed; One 15-ounce can garbanzo beans (chickpeas), drained and rinsed; 1 cup corn kernels, preferably fresh; 1 cup diced (1/4-inch) zucchini; Salt; Hot sauce; grated parmesan cheese; green chiles, coarsely chopped; scallions, thinly sliced white and light green portions; sour cream

Servings: persons

1 cup diced (1/4-inch) carrots
1 tablespoon extra virgin olive oil or canola oil
3 cloves garlic, minced
2 tablespoons unsweetened cocoa powder
1 tablespoon chili powder
1 teaspoon dried basil, crushed
1 teaspoon dried oregano, crushed
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper, or to taste
One 28-ounce can tomatoes, chopped, with their liquid
1 cup water
1 tablespoon Dijon mustard
One 6-ounce can tomato paste
One 15-ounces can red kidney beans, drained and rinsed
One 15-ounce can Great Northern or cannellini beans, drained and rinsed
One 15-ounce can garbanzo beans (chickpeas), drained and rinsed
1 cup corn kernels, preferably fresh
1 cup diced (1/4-inch) zucchini
Salt
Hot sauce; grated parmesan cheese; green chiles, coarsely chopped; scallions, thinly sliced white and light green portions; sour cream

1
Bring a medium saucepan half full of water to a boil. Fill a large bowl with ice water. Add the carrots to the boiling water and blanch for about 2 minutes, or until tender. Drain the carrots in a strainer and plunge the strainer into the ice water. Remove from the water, drain, and dry on a kitchen towel. Set aside.
2
In a large stockpot, heat the oil over medium heat. Add the garlic and cook for about 1 minute, or until light golden. Add the cocoa powder, chili powder, basil, oregano, cumin, and pepper. Stir in the tomatoes and their liquid, water, mustard, and tomato paste. Add the beans and bring to a boil. Lower the heat, cover, and simmer for 10 minutes.
3
Stir in the carrots, corn, and zucchini. Cover and simmer for an additional 10 minutes. Season to taste with salt and pepper.
4
To serve, ladle into bowls and set out a selection of toppings.

149

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 cup diced (1/4-inch) carrots, 1 tablespoon extra virgin olive oil or canola oil, 3 cloves garlic, minced, 2 tablespoons unsweetened cocoa powder, and more.

Yes, Cook The Book: Three-Bean Chocolate Chili Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cook The Book: Three-Bean Chocolate Chili Recipe

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