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.
Recipe information
Total Time
45 min
Yield
Makes 4 servings
Ingredients
2 large onions (1 pound), 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-ounce can whole tomatoes, coarsely chopped, with juice
2 zucchini, cut into 1/2-inch cubes
2 (15-ounce) cans kidney beans, rinsed
1 tablespoon chopped semisweet chocolate
3 tablespoons chopped fresh cilantro
Preparation
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.
