This is a vegetarian chili that is very easy to prepare as it’s done in a crockpot. You can brown 1 pound of organic grass-fed turkey or beef and add it to the recipe, if you like, but my family prefers vegetarian chili, so I don’t usually add meat. If you don’t have a crockpot, you can certainly make this on top of the stove.
The recipe has you add cocoa powder as well as dark chocolate to the chili at the end; the result is a rich and somewhat mysterious flavor that I really like. If you don’t fancy the idea of chili with chocolate, just leave it out. —WinnieAb
onion, peeled and chopped
garlic cloves, peeled and minced
carrots, peeled and chopped
stalks celery, chopped
green or red peppers (or a combination), diced
15 oz. cans black beans or kidney beans, with juice
28 oz. can whole tomatoes in juice
Tb. chili powder
1 1/2 teaspoons
organic unsweetened cocoa powder
60-70% dark chocolate, grated- optional, mixed in before serving
- Add onions, garlic, carrots, celery, green peppers, beans, tomatoes, and spices to your crockpot. Stir and break the tomatoes into smaller chunks. Cook on high for an hour or two, and then reduce to lower temperature setting for 8 hours or overnight.
Add salt, and then taste and adjust seasonings, if necessary. Mix in the cocoa powder and chocolate before serving.
- To serve, top with sour cream or creme fraiche, shredded cheddar cheese, minced green onions, minced cilantro, diced avocado, fresh salsa or your garnish or choice.
I grew up in a restaurant family (my parents owned the now closed Quilted Giraffe in NYC) and I’ve always loved to cook.
My interest in the connection between food and health led me to pursue a graduate degree in naturopathic medicine. I don’t practice medicine anymore; I have a blog called Healthy Green Kitchen that I started in May of 2009 and I wrote a book called One Simple Change that will be published in January, 2014.
I live in upstate New York with my family and many pets.