Utah’s done got all cold! 😥 I think I heard the weatherman say 16 degrees lower than normal for this time of year. So naturally when I think of supper, I think about chili. Here’s a meatless version with plenty of stick-to-the-ribs goodness to stave off both hunger and chill. It originally came from SIMPLE magazine several years ago. It’s been one of my favorites ever since. Even if you’re cooking for only one or two, it freezes well or tastes even better as a leftover.
VEGETARIAN CHILI MOLÈ
1 tablespoon olive oil
1 clove garlic, minced
1 small onion, finely chopped
1 green bell pepper, cut into ¼-inch dice
2 tomatoes cut into ½-inch dice, or 1 (16 oz) can whole tomatoes, drained and chopped
2 (15-oz) cans chickpeas, drained and rinsed
2 (15-oz) cans kidney beans, drained and rinsed
5 cups vegetable broth
2 teaspoons ground cumin
1 teaspoon salt
1½ ounces bittersweet chocolate
In a stockpot over medium heat, cook the oil, garlic, onion, and green pepper until slightly softened, stirring occasionally, about 5 minutes. Add the tomatoes, chickpeas, kidney beans, vegetable broth, cumin, and salt. Bring to a boil over high heat. Reduce heat to low, cover, and simmer, stirring occasionally, until thickened, 1 to 1 ½ hours. Just before serving stir the chocolate in until melted.
STORE in the refrigerator up to 3 days, or in the freezer up to 4 months. Freeze individual servings in heavy-duty zipper bags.
Postscript: The first time I made this, I used a German chocolate SIL’s parents brought from Germany for my husband instead of the bittersweet. It was a sugarless chocolate, and I wish I knew what kind of sweetener substitute was used in it, because it was the best batch of this chili I ever made or ate. I can only add that the better the quality of chocolate, the better the taste. For such a weird combination, chocolate and chilis work well together. Enjoy.
My Wintersong 
I’ve heard of this…but haven’t been brave enough to try it…
Nothing ventured, nothing gained, Jessica! 😀
How did yo know I had chocolate in the house right now.
It sound just what I need on these cold days.
Something makes me think you might always have chocolate in the house. I know I do! 😉
I love this recipe!!!!
Not brave here either. I love chili but not the pain in the tummy later.
RYN: Much to my amusement, most everything in that picture is recycled. The chair was Bee’s, with longer legs added by G and a slipcover from IKEA that doesn’t fit. There’s the bookcase, there’s the frame and matt on the painting….it was a leftover and my gallery cut the painting down to fit it. The trash can was my grandfather’s wooden arts and crafts piece. The table legs came from a trash can and the glass on top was unwanted at a glass store. The only new item is the footstool from IKEA.
My whole house is like that. Sometimes I laugh a lot.
My house is full of bargains picked up here and there on clearance. Almost nothing matches. Don’t feel like the lone ranger. But it’s got style! and pizzazz! (If that isn’t a word it ought to be)
This sounds yummy AND intriguing. This NON-cook is gonna give it a try! Afterall, you clipped it from SIMPLE magazine, so how hard could it be?
It is simple, simple, simple. Honest.
💡 and if I didn’t have bittersweet chocolate on hand, I’m not adverse to trying semi-sweet or even sweet. After all, is any chocolate really bad?
This sounds really good and I am going to have to try it for my winter wish it was summer repertoire of recipes. Thanks!
I happen to have chickpeas in the fridge now that I’ve been wondering what to do with them! I shall make this – we love all sorts of chili dishes here and of course I have chocolate in stock! 🙂
Sounds like a winter supper to me!
I snuck in some beef – I had some leftover brisket that needed using up. But its bubbling on the stove now and the house smells lovely!