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Veggie Chili

December 15, 2009

I’ve posted veggie chili recipes before, but Amanda reminded me about this one I made a long, long time ago and haven’t made recently.  She made it a few months ago, then made it again and again, making me want to revisit it.  I’m glad I gave it another chance, because it’s a great recipe.  It has lots of vegetables, a modest amount of beans, and it cooks down into a really nice, rich sauce.  The secret ingredient is a tablespoon of unsweetened cocoa powder, which gives the chili a

veggie chili

rich, mole flavor and a nice rich brown color.  I’ve modified the recipe, and doubled up on the spices (although it’s not at all spicy).   Serves 4.


1 T vegetable oil

1 onion, chopped

1 carrot, peeled and chopped

1 stalk celery, sliced

1 red bell pepper, seeded and diced

1 large zucchini, diced

2 cloves garlic, minced

2 T chili powder

1 t ground cumin

1 t dried oregano

1/4 t ground chipotle chili pepper

1 c vegetable stock

1 14 oz can black beans, drained and rinsed

1 14 oz can kidney beans, drained and rinsed

14 oz can whole tomatoes, chopped and added with juices

14 oz can tomatoes in thick puree, chopped and added with juices

1 T unsweetened cocoa powder

Salt and pepper to taste


Heat oil over medium high heat in a large pot.  Add onions, carrot, celery, red pepper, zucchini and garlic and saute until softened, about 5-7 minutes.  Add chili powders, cumin and oregano and cook, stirring constantly, for 1 minute.  Add vegetable stock and deglaze pan.  Add beans, tomatoes, cocoa powder and salt and pepper to taste.  Turn up heat to bring mixture to a boil, then lower heat to keep chili at a simmer.  Let chili simmer for 45 minutes to an hour, until chili has thickened and flavors are blended.  This is great with shredded cheese, sour cream and diced avocado.

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