I am by no means a vegetarian, but I do like to serve meatless meals at least 1 or 2 times per week. Fortunately, Hubs is just fine with that. Am I lucky or what?
There’s not much he won’t eat. Liver? Never, ever. Duck? Only recently and only in certain dishes (that’s a HUGE change, y’all). Curry? He’ll tolerate it in small doses while I’m a lover!
Since January is National Soup Month, my segments on THV11 will focus on soups, stews and chilis. That suits us just fine since rarely does a week go by that we don’t have one of those on the dinner table. Hubby gets a HUGE plus for that, y’all. He’s fine with soup being a meal rather than just a course preceding the “real” meal.
This Vegetarian Chili contains some unique flavors not typically found in our American chilis. Cocoa isn’t a stranger in Mexican dishes. In fact, The Aztecs were some of the world’s first chocolate lovers, even using it as currency.
Somewhat reminiscent of a molé with a hint of sweetness, I like to add a squeeze of lime to balance out the flavors.
Ingredients
- 2 teaspoons cumin seed
- 1 medium red onion, chopped
- 1 green bell pepper, chopped
- 1/2 jalapeño, minced (optional)
- 4 garlic cloves, chopped
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 2 teaspoons unsweetened dark cocoa powder
- 1/4 teaspoon ground cinnamon
- 3 Tablespoons Williams Chili Seasoning (or to taste)
- kosher salt and black pepper
- 1 28-ounce can fire-roasted diced tomatoes
- 1 15.5-ounce can Bush’s Chili Beans (pinto), undrained
- 1 15.5-ounce can black beans, drained and rinsed
- 1 15.5-ounce can kidney beans, drained and rinsed
- 1 15.5-ounce can garbanzo beans, drained and rinsed
- 1 medium sweet potato (about 8 ounces), peeled and cut into 1⁄2-inch pieces (substitute Hubbard squash or pumpkin)
- sour cream, sliced scallions, sliced radishes, and tortilla chips, for serving
Instructions
- In a large cast iron skillet, add 2 Tablespoons oil over medium-high heat.
- Add in cumin seed and toast until fragrant.
- Add onion and peppers to skillet and sauté until onions are transparent; add in garlic and sauté 2-3 minutes more.
- Stir in cumin powder, cocoa powder, cinnamon, salt and pepper.
- In the insert of a 5 or 6 quart slow cooker, add diced tomatoes, and beans.
- Add in onion mixture and water or broth.
- Cover and cook on LOW 7-8 hours or HIGH 4-5 hours or until thickened.
- 1 1/2 hours before serving, turn heat to HIGH (if on LOW) and add sweet potatoes.
- Chili is done when potatoes are tender.
- Garnish as desired
