Happy first of October. Not sure how time keeps marching so swiftly, but it does. There’s no denying it, fall has most certainly begun in Boston. Here is just a little proof from over the weekend.
In honor of the cooler temps, Michael requested one of his favorite fall meals yesterday…chili. I’ve tried plenty of chili recipes over the course of the last few years but there’s something about the spiciness of the jalapeno and the hint of chocolate in this version that makes it a favorite. Plus it’s so easy to make, I love chili recipes for that very reason. Just a cutting board and a big pot and you’re done.
1 bell pepper
2 celery stalks
1 garlic clove, diced
1 large zucchini
1 jalapeno, seeds removed
1 tablespoon olive oil
2 teaspoons salt
1 tablespoon chili powder
1 teaspoon cumin
2 cans of beans, drained and rinsed (this time I used one can pinto and one can kidney beans canned instead of dry, but feel free to mix and match whichever beans you prefer)
1.5 28 ounce cans of diced tomatoes, with juice
2 tablespoons tomato paste
2 tablespoons vegan dark chocolate chips
Take awkward photo of your ingredients lined up 🙂
Chop all vegetables. (Note to self, rubbing eyes after cutting jalapeno=bad, bad idea)
Saute onion, bell pepper, carrots, celery, jalapeno until softened, about 5 minutes
Add garlic and zucchini to pot, saute for another 2 minutes
Mix in spices and salt
Pour in beans, tomatoes and tomato paste, bring to a boil
Reduce heat to medium low, add chocolate chips
Let chili simmer for 45 minutes.
I had mine with cilantro, green onions and some tortilla chips. Michael ate his with cheese and a side of gluten-free garlic bread. I know from experience that this chili only gets better the day after, once the flavors have some time to merry, so feel free to make a double batch for leftovers.
This recipe makes 4 servings.