Meatless Monday’s Vegetarian Chocolate Chili

 

Everything is better with chocolate and it’s good for you!

Chocolate is one of the best sources of magnesium found in nature, in addition to containing high amounts of calcium, zinc, iron, copper, sulfur, and potassium. Cacao contains many chemicals that enhance physical and mental well being, including alkaloids, proteins, magnesium, and beta-carotene.  Chocolate is also one of the most powerful foods for the third eye chakra – its vibration replenishes and stimulates this center, and it does so in a number of ways. Dark chocolate contains caffeine, which stimulates the brain and thinking, enabling us to focus on a task at hand better. It also contains antioxidants known as flavonoids, which help to open up the blood vessels. We may even become more relaxed and lower our blood pressure as a result of this effect. Aside from its physiological effects, it can certainly alter our psychology – our mood, as it contains several constituents that act as stimulants or that give us the comforting “I’m in love” feeling.  Try having a small square of organic dark chocolate in the late afternoon to help your brain to revive from thinking all day long and to help your mood sink into one of relaxation and bliss!

This is our favorite vegetarian chili recipe.  Don’t let the long list of ingredients intimidate you.  This recipe is super simple and comes together very quickly.  Make on Sunday so you have it for meatless Monday or throw it in the slow cooker and it will be ready when you get home. With the added benefits of chocolate this recipe is a winner for vegetarians and meat eaters alike.

Meatless Monday’s Vegetarian Chocolate Chili

Ingredients:

2 Tbsp toasted cumin seeds

2 Tbsp extra virgin olive oil

1 medium onion, peeled and chopped

1large red bell pepper chopped

1 large carrot peeled and grated

1 head roasted garlic

3 Tbsp chili powder

¼ tsp red pepper flakes

Sea Salt & fresh ground pepper to taste

You may use dried beans for any of the beans called for if you prefer, cook according to package directions.  Also, you may use any other beans you prefer.  We like the texture and taste when a variety of beans are incorporated.

1 cup canned white kidney beans rinsed & drained

1 cup canned great northern beans, rinsed and drained

1 cup canned red kidney beans, rinsed and drained

1 cup black beans, rinsed and drained

1 cup canned corn, rinsed and drained (or fresh off the cob if you have it)

2 ½ cups water or organic low sodium vegetable stock

2 tsp dried oregano

2 tsp dried basil

4 ounces of dark organic chocolate 75% or more cacao

1 28 ounce can of crushed tomatoes

The juice of 1 fresh lime

The juice of 1 fresh lemon

 

Preparation:

1)   In a Dutch oven, warm olive oil over medium heat.  Add onion, pepper and grated carrot.  Sautee until the onion becomes soft and translucent.  Stir in chili powder, toasted cumin seeds, red pepper flakes, sea salt and black pepper.  Cover and cook over low heat for 10 minutes, stirring occasionally.

2)   Add all of the remaining ingredients.  Blend well.  Cover and let simmer for 20 minutes.  Serve with brown rice or other grain for a heartier version and throw leftovers in a wrap for a quick meal.

Let us know how you like it!  Enjoy!

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