Adapted from http://urbanvegan.blogspot.com
What you'll need:
1 large onion, chopped
4 cloves garlic, sliced
2 cans beans of your choice (I used pinto and navy)
½ cup textured vegetable protein
1 6 oz can tomato paste
1 28 oz can tomato puree
1 cup red and/or green pepper, chopped
1 cup corn (frozen is fine)
1 T dried parsley
1 T dried cilantro
3 T olive oil
1½ -2 tsp chipotle chili powder (Start with less and add to taste)
2 tsp cumin
½ tsp salt
Water or veggie broth to add, as needed
½ cup dark chocolate buttons or chips, minimum 60% cocoa
Optional ingredients to add if you like:
¼ tsp of cayenne pepper
1 carrot, diced
1 stalk celery, diced
1½ T agave nectar
What to do:
1.Heat olive oil to medium in a frying pan. Add onions and garlic and cook until glossy—a few minutes.
2. Mix onion and garlic with all vegetables, textured vegetable protein, and seasoning in a large crock pot (the only thing you should not add at this point is the chocolate)
3. Cook in your crock pot until veggies are semi-soft and all ingredients are mixed well, stirring occasionally. The recipe should reach a boil before you move on.
4. You may want to add water or veggie broth if you allow the chili to cook for a while. You may also need it if the chili is to thick. Keep your eye on it in the crock pot and stir occasionally.
5. Add chocolate, mix in well. Add seasonings to taste
6. Cook chili until everything is well mixed and soft. This could be a an hour or longer deepening on how hot you cook and how much time you have. I often times like to start this on Friday evening let it cook until I go to bed, refrigerate over night, and then reheat Saturday morning and serve for lunch.7. Serve 6-8 people
This works well for lunches during the week
The longer you cook the chili the better the flavors blend together. This is why I offten cook chilis like this for 2 diffrent days.
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