chocolate-chipotle chili

A good chili should showcase seamless layers of complexity. Perfecting this recipe took years of trial and error, but after about 20 iterations, I finally arrived at this version. Its smoky sweetness--and healthy dose of chocolate--diplomatically offsets the heat. Don’t be intimidated by the long list of ingredients; this recipe is simple. And the longer this chili cooks, the better it tastes, so make it when you have time to putter around the house. Serve it with white or yellow corn chips.

CHOCOLATE-CHIPOTLE CHILI
2 cans beans of your choice (I like pinto and cannelini)
½ cup textured vegetable protein
½ cup dark chocolate buttons or chips, minimum 60% cocoa
1 large onion, chopped
4 cloves garlic, sliced
1 6 oz can tomato paste
1 28 oz can tomato puree
1 cup red and/or green pepper, chopped
1 carrot, diced
1 stalk celery, diced
1 cup corn (frozen is fine)
2 T parsley, chopped
2 T cilantro, chopped
3 T olive oil
1½ T agave nectar
1½ -2 tsp chipotle chili powder (Start with less)
2 tsp cumin
½ tsp salt
½ tsp tamarind concentrate
¼ tsp of cayenne pepper (optional—only if you like heat)
Water or veggie broth to add, if needed

Serves 6-8

Heat olive oil to medium in a large stock pot. Add onions and garlic and cook until glossy—a few minutes. Add celery, carrots and pepper, and cook until soft--about 10 minutes. Add chipotle pepper and cumin. Stir to coat. Add tomato paste and stir to make a paste. Let heat through for a few minutes.

Add remaining ingredients, except chocolate, and bring to a boil. When boiling, add chocolate and stir well to mix. Lower heat to medium-low, and simmer covered, 25 minutes, checking consistency periodically, adding more water or stock as needed.

When carrots are soft, adjust seasonings. Remove from heat and serve.