RECIPES, INGREDIENTS & MORE

Ingedients

Chili

• 5 guajillo chilies, steeped, chopped, and seeded

• 2 tablespoons olive oil

• 1 large onion, chopped

• 5 cloves garlic, minced

• 2 tablespoons chili powder

• 3 tablespoons cocoa powder

• 1 tablespoon cumin

• 1 tablespoon smoked paprika

• ¼ teaspoon cayenne pepper (optional)

• ½ teaspoon salt

• 2 15-ounce cans of kidney beans, drained and rinsed

• 1 28-ounce can of crushed tomatoes

• 2 cups vegetable broth

• 1/3 cup dark chocolate chips, or roughly chopped chocolate bar

Garnish

• Queso fresco 

• Crema 

• Chopped cilantro 

• Diced avocado 

Instructions:

1. Bring a medium saucepan to a boil. Remove from heat and add chilies. Soak for 20 minutes, remove to a paper towel-lined plate, and set aside.

2. Heat the olive oil in a 4.5 quart dutch oven over low heat, 2-3 minutes. Add the onion and garlic and sauté until the onion is translucent, about 7-10 minutes.

3. Add chopped Guajillo chilies, chili powder, cocoa powder, cumin, smoked paprika, cayenne pepper, and salt. Cook for another 2-3 minutes, stirring frequently, until the spices are fragrant.

4. Add kidney beans, crushed tomatoes, and vegetable broth. Stir to combine. Bring the mixture to a boil, then reduce the heat, cover, and simmer for 30 minutes.

5. After 30 minutes, stir in the dark chocolate chips. Continue to simmer for an additional 10-15 minutes, or until the chili has thickened to your liking.

6. Top each bowl with queso fresco, crema, chopped cilantro, and diced avocado.