Over the years, I have tried a variety of chili recipes. I make a great vegan chili – dumping all sorts of veggies in. We tried a new coconut butternut squash chili for a Holiday party this past December. A killer meat chili with organic ground beef and lots of ancho chili pepper…
The types of beans, veggies, meats – it varies every time. I’m sure yours does to.
Today, I have a chili recipe that is about flavor. Forget the veggies and meat. This is about savoring the balanced blend of smokey and sweet and bitter. The mellow with the fresh and robust.
I hope you try this. It is VERY simple. But certainly does not taste so…
not an ordinary chili
1 onion, finely chopped
2 stalks celery, finely chopped
2 gloves garlic, minced
2 15 ounce cans of black beans (3 cups black beans)
1 tablespoon tomato paste
30 ounce can tomato puree
3 cups vegetable broth
8 ounces good quality organic dark chocolate, in smallish pieces
2 tablespoons chili powder (ancho is preferred)
1 tablespoon cumin powder
1 tablespoon oregano
salt and pepper
In a large soup pot, heat the oil and add the onion and celery, cooking until just soft. Add the garlic and cook until fragrant and golden.
Add the tomato paste, stirring until incorporated.
Add the beans and puree, mix well.
Add the broth and bring to a boil.
Reduce to a simmer and add the chili powder, cumin, oregano, salt and pepper.
Add the chocolate, stirring frequently until melted.
The consistency should be thick and saucy. The color should be a deep brown-red.
Add more chocolate if desired.
Leave to simmer…
In the meantime, make the cilantro pesto…
1 bunch of cilantro
1 clove garlic
1 teaspoons lime juice
1/2 cup walnuts
In a food processor, add all the ingredients, drizzling with the olive oil. Pulse, adding more olive oil as needed.
Serve the chili with a dollop of pesto on top.
My kids inhaled this. It was a real hit!