|2 servings||calories per servings 266||protein serving 11 g||carbs per serving 39 g||total fat per serving 8 g|
This hearty vegetarian chili gives a nod to Mexican cuisine with its blend of traditional Mexican spices and a hint of chocolate, which is a common ingredient in the enigmatically complex sauce known as mole. The layering of the flavors in this chili makes it rich, satisfying and delicious.
|Nutrition Facts||/ Per Serving|
|Total Fat||8 g|
|Saturated Fat||2 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||2 g|
|Monounsaturated Fat||3 g|
|Total Carbohydrates||39 g|
|Dietary Fiber||13 g|
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.
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.
Add black beans, tomatoes, water and Braggs Liquid Aminos. Increase heat to high. Bring mixture to a simmer, then reduce heat back to medium.
Stir in chocolate and cook 15-20 minutes, stirring occasionally to prevent chili from sticking to the bottom of pot.
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
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...