Chipotle Chocolate Chili

I was looking online for some inspiration to help me decide on what to cook for dinner. I ran into a recipe for Quick and Easy Veggie Chili from Whole Foods Market. Reading the reviews and comments on the recipe post, one person mentioned an addition of chocolate. I totally loved that idea so I decided I would add some into mine too. If chocolate in chili sounds weird to you - fear not. You don't actually taste chocolate, the chocolate just gives the chili a creamy and rich layer of flavor.

For my recipe, I decided to go can-free and make everything from fresh ingredients. This way, I was also able to up the vegetable factor big time. Sure, it takes a little more time - but you could really taste the difference. If you are in a hurry, I think Whole Foods Market's recipe is a perfect go-to healthy chili recipe. But if you've got a little more time on your hands, you may want to give mine a shot :)

Chipotle Chocolate Chili

by Sarah Farsh May 17, 2012

• 1 large yellow onion, diced
• 2 large green bell peppers, seeded and chopped into larger size pieces
• 4 ripe vine tomatoes
• 1 red bell pepper, seeded
• 1 orange pepper, seeded
• 6 cloves garlic
• 4 carrots
• 1 lemon, juiced
• 1/2 bunch celery
• 3 chipotle peppers plus 1 tbsp adobo sauce
• 4 cups cooked red beans (salt free)
• 2 jalapenos (leave out or minimize if your a baby)
• splash of good red wine
• 1/2 cup organic corn (fresh or frozen)
• 2 tbsp unsweetened chocolate powder
• 2 tbsp pure maple syrup

In a large pot, dry saute onions. Lower heat to medium/low and add in green bell peppers and continue sauteing. Add in splashes of vegetable stock or water if needed. Meanwhile, in a VitaMix or high powered blender, puree tomatoes, red pepper, orange pepper, garlic, carrots, lemon juice, celery and chipotle peppers with adobo sauce, **You will have to blend these ingredients in two separate batches, everything wont fit in one shot. It doesn't matter how you separate the batches as long as everything gets pureed - these ingredients act as the "crushed canned tomatoes" for the chili. Add vegetable puree mixture into pot and mix well. Add in 4 cups cooked red beans (make your own like I did, or use salt free canned beans), jalapenos, wine, corn, chocolate powder and maple syrup. Mix well and let cook on medium low heat for 15-20 min. Serve over brown rice and garnish with fresh avocado, cilantro and lime.