Vegan Jalapeño Chocolate Chili
Spicy, rich and creamy, this vegan jalapeño chocolate chili is easy to make.
Servings 6 servings
Ingredients
- 1 medium-size fresh jalapeño chili or 2 tsp (5 mL) chili powder
- 1½ tsp ground cumin
- ½ tsp dried oregano
- ¼ tsp ground cinnamon
- 1 tsp sea salt
- 2 tbsp extra virgin olive oil
- 2 tbsp finely chopped garlic
- 1 cup thinly sliced red onion
- 1 cup thinly sliced shiitake mushrooms
- ½ cup corn niblets, frozen or from a can
- 1 cup celery, cut into ½-inch pieces
- 1 lb spinach, washed and thinly sliced
- ½ cup water or vegetable stock
- 1 oz bittersweet chocolate, grated
- 28 oz canned organic diced tomatoes
- 19 oz canned organic pinto or white beans, with liquid
- ½ cup toasted cashews
Instructions
- Slice the chili lengthwise; remove stem and seeds. To toast the chili, heat a small dry skillet over medium heat. Add the chili, pressing down with tongs for 1 minutes, turn over, and toast for 30 seconds on the other side.
- When cool, slice into 4 pieces. Pulse in a spice grinder until finely ground. Place in a small bowl with the cumin, oregano, cinnamon, and salt.
- In a large saucepan, heat the olive oil over medium heat. Sauté the garlic for 1 minute. Add the onion and cook for 5 minutes or until softened. Add the mushrooms, corn, celery, spinach, and ½ cup (120 mL) water or stock. Cook covered and stir occassionally for 5 minutes.
- Mix in the chili spice mixture. Stir in the chocolate and tomatoes. Reduce heat and simmer, covered, for 10 minutes.
- Stir in the beans. Simmer for 5 more minutes or until the beans are hot.
- Garnish each bowl with 2 tbsp (30 mL) cashews.