Chocolate Chipotle Black Bean Chili

Tomorrow is the annual car show and chili cookoff at work. Hotdogs will be served, so I decided to make a vegetarian entry that will make a yummy chili dog and an equally tasty bowl of comfort food.

This recipe makes a stock pot for a party. Make a smaller pot keeping portions in mind if you're cooking for two. I always let the chili simmer a while, then taste, before adding a tad more of any of the spices. For convenience sake, I used canned beans and tomatoes, but have made this with fresh tomatoes and home-cooked beans. Oh, and when I use canned ingredients I don't add salt, since even low sodium canned foods are salty enough for me.

Chocolate Chipotle Black Bean Chili
Ingredients
(3) 29 oz. canned black beans
(1) 28 oz. canned crushed tomatoes
(2) 14.5 oz cans of diced tomatoes
2 c. stock
1/2 c. coffee
5 cloves garlic, minced
1 big red onion, finely chopped
1 T. regular chili powder
1 T. chipotle chili powder
1 t. each ground coriander, cumin, dried oregano, paprika
2 oz. 100%  cacao unsweetened baking chocolate (I used Ghiradelli Chocolate Premium Baking Bar)
1/4 chopped cilantro leaves
garnish: sour cream, chopped cilantro, grated or mexican cheese, sour cream/crema fresca, lime wedges

Directions

1. Saute the onion, garlic and dried herbs in a splash of olive oil.
2. When the onions have softened, add the beans, tomatoes, stock & coffee. Simmer at a low temp for 30-40 minutes, stirring frequently.
3. When the sauce thickens and the beans are delightfully tender, melt the chocolate in the sauce, then add the cilantro. Stir and simmer another 5 minutes.
4. This is fine as is. Other options: serve on brown rice or quinoa, garnish with green onions, more cilantro, cheese (if you are a cheese-a-holic like me), a squeeze of lime and a little dollop of crema fresca.

Leftovers are lovely on an omelot. Love.