Vegetarian Chili with Chocolate

食材

1 tbsp olive oil

1 clove garlic minced

1 small onion, finely chopped

1 green bell pepper, cut into 1/4-inch dice

2 16oz can fire roasted diced tomatoes

2 15oz cans chickpeas, drained and rinsed

2 15oz cans kidney beans, drained and rinsed

4 cups vegetable broth - or less depening on your pref

2 teaspoons ground cumin - double it?

1 tblsp chili powder

1 teaspoon poultry seasoning

1 teaspoon salt

2 oz bittersweet chocolate

dash of chili flakes

Textured Vegetable/Soy Protein

步驟

In a stockpot, over medium heat, cook the oil, garlic, and onions until slightly softened, stirring occasionally, about 5 minutes. Add the tomatoes, chickpeas, kidney beans, green peppers, 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 1.5 hours. Before serving, stir in the chocolate until melted.

Stores well in the fridge for up to a week, or in the freezer up to 4 months. Freeze individual servings in heavy-duty zipper bags.

OR

Use a regular pan for the onions/garlic, and then just added everything to the crock pot and let it go for about 3 or 4 hours on high. Hold off on most of the seasoning until late in the process. The crock pot keeps it from thickening as readily. Reducing the amount of stock, and adding more TVP can help make up for some of that.

筆記

Astrid O's recipe