Spicy Vegetarian Chocolate Chili (Crock Pot - If Desired) Recipe

Name: Spicy Vegetarian Chocolate Chili (Crock Pot - If Desired)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chili; 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; Toppings; shredded cheddar cheese; sour cream; chopped onion

Servings: persons

Chili
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
Toppings
shredded cheddar cheese
sour cream
chopped onion

1
Cook the onions in the oil in a Dutch oven or heavy soup pot for 15 minutes.
2
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.
3
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.
4
Stir in the tomato paste and beer (or water) until smooth.
5
Lower the heat, cover and let simmer, for 45 minutes.
6
Stir in the beans, and lime juice and simmer for an additional 15 minutes.
7
Add chocolate and stir until melted.
8
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.
9
Ladle into a bowl and serve with desired toppings.

605

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 25 ingredients. The key ingredients include: Chili, 1/4 cup olive oil, 1 large onion, chopped, 2 tablespoons ground cumin, and more.

Yes, Spicy Vegetarian Chocolate Chili (Crock Pot - If Desired) 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.

Spicy Vegetarian Chocolate Chili (Crock Pot - If Desired)

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