Yesterday, we asked you to comment on Café VegNews about your favorite chili. It could have been anything from "I hate chili and everything it stands for" to "Summer is only cold and foggy in San Francisco, the rest of the country isn't thinking about chili yet!" But one answer in particular caught our eye: "The chocolate chili from VegNews, of course!" Well, ask—or in this case, mention—and ye shall receive. Here's our stellar chocolate chili recipe from Robin Robertson. The best part? You still have time to comment and possibly win a Go Vegan! 2010 Calendar by Sarah Kramer!
Serves 4 to 6
What You Need:
1 tablespoon olive oil
1 yellow onion, chopped
1 carrot, minced
3 garlic cloves, minced
3 tablespoons chili powder
1 teaspoon paprika
1 teaspoon ground cumin
1/4 teaspoon dried oregano
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon black pepper
1 (28-ounce) can crushed tomatoes
2 canned chipotle chiles in adobo sauce, minced
1 ounce unsweetened chocolate, grated
4 cups cooked or 3 (15.5-ounce) cans beans, drained and rinsed
1/2 cup water
1/2 cup strong coffee
1/4 cup pumpkin seeds
What You Do:
1. In a large pot over medium heat, heat olive oil. Add onion, carrots, and garlic. Cover and cook until softened, about 10 minutes.
2. Stir in chili powder, paprika, cumin, oregano, sugar, salt, and pepper. Add tomatoes, chipotles, and chocolate, and stir until well blended.
3. Add beans, water, and coffee, and bring to a boil. Reduce heat to low and simmer uncovered, stirring occasionally, until chili thickens and flavors have time to develop, about 45 minutes. Add a little more liquid if chili becomes too thick. Sprinkle with pumpkin seeds before serving.
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