Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, chopped
- 2 cans diced tomatoes (28 oz each)
- 2 cans kidney beans (15 oz each), drained and rinsed
- 1 can corn (15 oz), drained
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper (adjust to taste)
- 2 ounces dark chocolate (70% cocoa), chopped
- Salt and pepper to taste
- Fresh cilantro for garnish
- Shredded cheese for serving
Instructions
- Heat olive oil in a large pot over medium heat and sauté diced onion until translucent (about 5 minutes).
- Add minced garlic and chopped bell pepper to the pot and sauté until softened.
- Stir in diced tomatoes, kidney beans, and corn; add the spices (chili powder, cumin, paprika, cayenne) and allow to simmer.
- Add chopped dark chocolate, stirring continuously until melted and incorporated into the chili.
- Reduce heat to low, cover the pot, and simmer for 15-20 minutes to blend flavors.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze the chili for up to 3 months; reheat with added water or broth for creaminess.
- Serve hot, garnished with fresh cilantro and shredded cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 320 Kcal
- Sugar: 4g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg