Veggie Chocolate Chili Recipe

Name: Veggie Chocolate Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (28 ounce) cans red kidney beans (really, really sorry, Ed. We like beans a lot); 8 ounces firm tofu; 2 tablespoons olive oil; 1 medium sweet onion, diced (vidalia, oso, etc.); 1 bell pepper, diced (any color); 2 stalks celery, diced; 1 carrot, diced; 2 jalapeno peppers, chopped (remove the seeds and membrane from one pepper, use other types of hot peppers if you dare!); 2 (28 ounce) cans crushed tomatoes; 1 (6 ounce) can tomato paste; 4 -8 garlic cloves, smashed; salt and pepper; ⅛ cup orange juice; ⅛ cup lime juice; ⅛ cup lemon juice; 1 -2 ounce dark chocolate (70% dark preferred); ½ teaspoon salt; 1 teaspoon black pepper; 1 teaspoon cayenne pepper; 1 teaspoon cumin; 1 teaspoon thyme; 1 teaspoon basil; 2 teaspoons oregano; 1 teaspoon Hungarian paprika; 2 teaspoons Mexican chili powder; 2 teaspoons garlic powder; 1 teaspoon onion powder; 2 teaspoons dried parsley; 1 teaspoon dried cilantro; ½ cup brown sugar

Servings: persons

2 (28 ounce) cans red kidney beans (really, really sorry, Ed. We like beans a lot)
8 ounces firm tofu
2 tablespoons olive oil
1 medium sweet onion, diced (vidalia, oso, etc.)
1 bell pepper, diced (any color)
2 stalks celery, diced
1 carrot, diced
2 jalapeno peppers, chopped (remove the seeds and membrane from one pepper, use other types of hot peppers if you dare!)
2 (28 ounce) cans crushed tomatoes
1 (6 ounce) can tomato paste
4 -8 garlic cloves, smashed
salt and pepper
⅛ cup orange juice
⅛ cup lime juice
⅛ cup lemon juice
1 -2 ounce dark chocolate (70% dark preferred)
½ teaspoon salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon cumin
1 teaspoon thyme
1 teaspoon basil
2 teaspoons oregano
1 teaspoon Hungarian paprika
2 teaspoons Mexican chili powder
2 teaspoons garlic powder
1 teaspoon onion powder
2 teaspoons dried parsley
1 teaspoon dried cilantro
½ cup brown sugar
½ cup cocoa powder

1
Assemble the spice mix into an airtight container ahead of time.
2
Inside a big, deep pot (about 7 qt), on low heat, slightly brown the tofu.
3
Season lightly with salt and pepper.
4
SAUTEE/FRY the veggies for a few minutes with the tofu.
5
Season the veggies lightly with salt and pepper.
6
Make a little space on the bottom of the pan.
7
Add the tomato paste
8
Cook the paste for a minute, then mix everything in the pot together.
9
Add the crushed tomatoes and beans.
10
Season with a little salt.
11
Stir in the KILLER COCOA CHILI SPICE MIX.
12
Keep stirring, keep a very slow boil or a simmer.
13
Add Lemon juice, Lime juice, Orange juice.
14
Also add the dark chocolate pieces.
15
Let the heat from the chili melt the chocolate and then.
16
Set the heat to LOW.
17
Partially cover and simmer for about 5-10 minutes.
18
TURN OFF THE HEAT.

638

kcal

Calories

Fat

113

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 31 ingredients. The key ingredients include: 2 (28 ounce) cans red kidney beans (really, really sorry, Ed. We like beans a lot), 8 ounces firm tofu, 2 tablespoons olive oil, 1 medium sweet onion, diced (vidalia, oso, etc.), and more.

Yes, Veggie Chocolate Chili 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.

Veggie Chocolate Chili

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