Saturday, March 9, 2013


This chili is a bit different than most as it contains both cocoa and cinnamon.  I have used cocoa in the past when making chili but this was the first for adding cinnamon.   This recipe calls for kidney and black beans and chickpeas.  I am sure you can improvise with other beans based on what you have in your pantry.  I didn't add corn to the chili as I didn't have any in the house.  I also did not add cayenne pepper but added medium hot salsa instead of tomato paste and the heat from the salsa was enough.  You could add more chili powder but I found one tablespoon to be enough.  I did like the taste of cinnamon in the chill and both the DH and I enjoyed having a bowl of chili for a weekend lunch.  The recipe makes a big pot so I will have chili for lunches this week.

Starting to saute onion, garlic and pepper.

All ingredients have been added and now ready to simmer for the next 45 minutes.

1 tbsp oil
2 medium size onions, chopped
3 cloves garlic, minced
2 large or 3 small celery stalks, chopped
1 1/2 coloured peppers, chopped
1 can (19 oz) kidney beans, rinsed and drained
1 can (19 oz) black beans, rinsed and drained
1 can (19 oz) chickpeas, rinsed and drained
1 can (28 oz) diced tomatoes or 8 frozen tomatoes
2 large carrots, chopped
1/2 cup corn kernels, fresh or frozen (optional)
1 tbsp chili powder
2 tbsp unsweetened cocoa
1/2 tsp cinnamon
1/4 tsp cayenne pepper
2 tbsp tomato paste or 1/3 cup salsa
ground pepper to taste


In a large pot, heat the oil over medium heat.  Add the onions, garlic, celery and peppers and saute for 10 minutes.  Add the rest of the ingredients, bring to a boil and then simmer, covered, for about 45 minutes.  Serves 8.

Adapted/modified from The Plant-Based Power Diet by Leslie Beck

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