Chili Recipe
We’re back home in Sweden after 2 weeks work trip much sunnier San Diego. Today is really rainy and cold. On this kind of day, you need something warm and comforting for your body; for me, that’s chili. Chili is one of those dishes that tastes better the longer it cooks, and tastes great as a leftover. There are a million different versions of chili, and I have a couple but today I will share my favorite and it has a hint of dark chocolate in it which makes it oh so good. I like to serve my chili topped with diced avocado, cilantro and toasted pumpkin seeds and a side of corn bread.
Recipe:
- 2 large garlic, grated
- 1 Tbsp. green jalapeño pepper, minced
- 2 tsp. canola oil
- 1 cup carrots, diced
- 1/2 cup corn
- 1 can fire roasted diced tomatoes
- 1/2 cup water
- 1 Tbsp. tomato paste
- 1 1/2 Tbsp. dark unsweetened chocolate, grated
- 1 Tbsp. maple syrup
- ½ cup zucchini, diced
- 1 cup cooked black beans
- Bragg’s liquid aminos to taste
- chili pepper to taste
- fresh cilantro, minced
Heat oil in a large saucepan on low/medium heat. Cook garlic and jalapeño peppers for 1 minute. Add carrots, corn, tomatoes, tomato paste, dark chocolate, maple syrup, water and 1 tbsp. Bragg’s liquid amino’s to start with. Reduce to a simmer for 25 minutes. Add zucchini and simmer another 5 minutes. Add more Bragg’s if needed, black beans, chili pepper, and sprinkle on cilantro before serving.
Here are also my other chili recipes: Bean chili and chili with ratatouille
