Saturday, March 23, 2013


chocolate chili and rice


• 1/4 cup olive oil
• 2 onions, chopped
• 1 carrot, chopped
• 1/8 cup instant espresso powder
• 1/8 cup chili powder
• 1/8 cup ground cumin
• 1 28-ounce cans crushed tomatoes
• 3 tablespoons agave
• 3 large garlic cloves, minced
• 6 cups cooked black beans OR mixture of beans OR 3 15-ounce cans of beans
• 1 cup veggie stock
• 1 1/2 teaspoons salt
• 1/4 teaspoon chipotle chili powder
• Pinch of ground cinnamon
• 1 ounce bittersweet chocolate, grated


• Heat a heavy pot over medium-high heat.

• Add the oil. Add onions and sauté for about 4 minutes.

• add carrot and sauté an additional 4 minutes

• Mix in the espresso powder, chili powder and cumin.  Cook for 1 minute.

• Add tomatoes, agave and garlic.

• Bring to a simmer.

• Reduce heat to medium-low, cover and simmer for 30 minutes.

• Add the beans, 1 cup stock, salt, chipotle chili powder and cinnamon.

• Increase the heat to high and bring to a boil.

stir occasionally to keep from sticking

• Reduce heat and simmer, uncovered and stirring often.  Cook about 35 minutes.

FINALLY stir in the chocolate.

Serve with brown rice.


1 comment:

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