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  Vegan Chili with Cocoa


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1 pound dry pinto beans, soaked and cooked
1 pound red kidney beans, soaked and cooked
2 Tablespoons olive oil
2 onions, chopped
6 large cloves of garlic, smashed and chopped
2- 28 ounce cans crushed tomatoes with puree (fire-roasted, if available)
1 bag of frozen sweet corn
1/4 cup dry, unsweetened cocoa powder (Hershey’s is fine)
1/4 cup each chili powder and ground cumin (you might want more chili powder)
1 Tablespoon each basil and oregano
1/2 teaspoon ground cayenne or chipotle peppers (omit if you are not a fan of spicy food)
1 jalapeno (optional) (I leave it whole, but cut it open to remove the seeds and membranes)
1 teaspoon each salt and pepper

In a very large pot, sauté onions and garlic in olive oil. Add herbs/spices and stir over medium
heat for 2 minutes. Add beans with 4 cups of cooking water. Stir in cocoa, cover and cook over
low heat for one hour. Add tomatoes (and jalapeno), taste for seasoning and cook another hour.
Stir in corn, cook 1/2 hour and serve. Our chili toppings include cheese, onions, green onions,
sour cream, salsa and hot sauce. Sometimes we serve our chili Cincinnati-style, with cooked
spaghetti, but we usually have cornbread. Use leftovers (and you will have lots, but it freezes
well) to make Chili Cheese Baked Potatoes. If you have 4 cups of chili left over, email Hogtown
HomeGrown for a Chili Corn Pone recipe—chili baked with a cornbread topping.