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About the Dish

  • Red Onion

    Red Onion

  • Bell Pepper

    Bell Pepper

  • Poblano Pepper

    Poblano Pepper

  • Cilantro

    Cilantro

  • Cayenne

    Cayenne

  • Black Beans

    Black Beans

  • Tomato

    Tomato

  • Bragg Liquid Aminos

    Bragg Liquid Aminos

  • Chocolate Mexicano

    Chocolate Mexicano

  • Cotija Cheese

    Cotija Cheese

METHOD

1
Prepare your mise en place: Peel and roughly chop red onion. Remove stems and seeds from bell and poblano peppers. Then thinly slice peppers, then roughly chop. (Poblano peppers are somewhat spicy; do not touch your eyes after handling hot peppers). Peel and mince garlic. Pick and roughly chop cilantro leaves.
2
Place a large pot over medium heat. Add cooking oil, onion, poblano and bell peppers and garlic. Cook, stirring occasionally, 5-6 minutes, or until peppers are tender and onion is translucent. Add Mexican spice blend and 1/4 teaspoon salt, and cook 2-3 minutes more.
3
Add black beans, tomatoes, water and Braggs Liquid Aminos. Increase heat to high. Bring mixture to a simmer, then reduce heat back to medium.
4
Stir in chocolate and cook 15-20 minutes, stirring occasionally to prevent chili from sticking to the bottom of pot.
5
When the chili has thickened slightly, remove from heat, taste and adjust seasoning as desired. Divide the chili between 2 bowls, and top with cilantro and cotija. Enjoy