1990s Recipes + Menus
Vegetable and Bean Chili
Serves4
- Active time:45 min
- Start to finish:45 min
December 1999
With some warm corn bread, this chili is a meal in itself. You wouldn't know there was chocolate in the recipe, but it adds a subtle depth of flavor to the dish.
- 2 large onions (1 lb), coarsely chopped
- 1 green bell pepper, cut into 1/2-inch pieces
- 3 large garlic cloves, finely chopped
- 1/2 fresh jalapeño chile, finely chopped (including seeds)
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 2 teaspoons salt
- 28-oz can whole tomatoes, coarsely chopped, with juice
- 2 zucchini, cut into 1/2-inch cubes
- 2 (15-oz) cans kidney beans, rinsed
- 1 tablespoon chopped semisweet chocolate
- 3 tablespoons chopped fresh cilantro
-
Sauté onions, bell pepper, garlic, and jalapeño in oil in a 4-quart heavy pot over moderately high heat, stirring, until softened, about 5 minutes. Add chili powder, cumin, and salt and cook, stirring, 1 minute. Add tomatoes with juice and zucchini and simmer, partially covered, stirring occasionally, 15 minutes. Stir in beans and chocolate and simmer, stirring occasionally, 5 minutes. Stir in cilantro.
- Keywords
- vegetarian,
- chocolate,
- spices,
- beans
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