Craving something hearty and full of flavor to ignite the senses? This is it! This is a regular on my weekly "quick and easy" meal prep. The chocolate gives this chili a depth of richness, while the mustard seeds and bell peppers add a unique twist.
1 Green Bell pepper (chopped)
1 Yellow Onion (chopped)
6oz can Tomato Paste
1-16oz can Diced Tomato
3- 16oz cans of Beans of your choice of (Red Kidney, Black, Pinto, Red Bean, Cannellini)
2tbs Cocoa Powder
1tbs Mustard Seeds
1/2tbs Cumin
1tbs Chili Powder
2tsp Garlic Powder
1tsp Salt
Sauté the onion and bell peppers until translucent. Add Coco Powder, Mustard Seeds, Cumin, Chili Powder, and Garlic powder. Cook for 1 minute until incorporated. Add Tomato paste mix in and cook 2 min. Add remaining cans of tomato's and beans. Let simmer for 10min bubbly. Add salt, and more seasoning to taste.
Favorite Toppings:
Easy Cornbread
1c Krusteaz Pancake mix
1 egg
1 cup water
3 tbs Corn Meal
1/4c Sugar
1/2c Butter divided (melted)
1/4c Honey
Preheat oven @350 degrees. Mix all ingredients in a medium mixing bowl, until well combined. Pour batter into a 8x8 baking dish (double, use a 8X13). Bake @350 for 40 min or until golden brown. Once cooked, melt remaining 1/4c butter and 1/4c honey together. Pour over pre-sliced cornbread. Cool, or serve immediately with Chocolate Chili.
Zesty Sour Cream
1/4c Sour Cream
1/2 Lime (squeezed)
1tbs Cilantro (chopped)
Honey
Green Onion
Avocado
Cottage Cheese
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