By Christine Zerilli

Chili is one of my favorite Go to Meals. Any season, any reason. My vegetarian version is packed with protein from 3 different types of beans, plus the addition of cocoa powder and brown sugar add a Unique, earthy and sweet flavor that really sets it apart from the rest.

In this photo, I paired my vegetarian chili with simple mashed sweet potatoes. you can top it with shredded cheddar and sour cream or go naked like I did. OOPS! did I just say that?! lol Anyway…….The options are endless so have fun with It! ok let’s get to it!

Recipe :

  • 1 large onion chopped
  • 2-3 cloves garlic minced
  • 1 Tablespoon Chili powder
  • 1/2 Teaspoon salt
  • 1 Teaspoon black pepper (for those of you who like to live on the wild side, add some cayenne pepper or red chili flakes)
  • 1 Tablespoon ground cumin
  • 1 Teaspoon dried oregano
  • 1 Tablespoon cocoa
  • 1/3 cup dark brown sugar
  • 1 14 ounce can diced tomatoes
  • 1 15 ounce can kidney beans undrained
  • 1 15 ounce can black beans undrained
  • 1 15 ounce can of pinto beans undrained
  • 2 Tablespoons extra virgin olive oil

Directions:

In a 3–4-quart saucepan or pot over medium /low heat, add extra virgin olive oil and onions. Cook for about 4-5 minutes or until the onions have gained some color. Stirring occasionally. Add the garlic and stir. Once fragrant (about 30 seconds), add the rest of the ingredients and give a good stir. Once the mixture starts to bubble about, turn the heat to low and cover. Cook about 35 minutes stirring occasionally. taste and adjust seasonings to your liking. Enjoy!

*NOTE: Using canned beans instead of dried beans cuts down the cooking time of traditional chili considerably. Making it the perfect one pot meal. Prolonged cooking of canned beans will yield in a tough bean. Nobody wants that …

I hope you try this recipe and enjoy it as much as we do ! As always, drop me a line and tell me what you think. I’d love to hear from you !

Chris