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.