Vegetable and Bean Chili: 1990s Recipes + Menus : gourmet.com

1990s Recipes + Menus

Serves4

Active time:45 min
Start to finish:45 min

December 1999

With some warm corn bread, this chili is a meal in itself. You wouldn't know there was chocolate in the recipe, but it adds a subtle depth of flavor to the dish.

2 large onions (1 lb), coarsely chopped
1 green bell pepper, cut into 1/2-inch pieces
3 large garlic cloves, finely chopped
1/2 fresh jalapeño chile, finely chopped (including seeds)
2 tablespoons olive oil
1 tablespoon chili powder
1 teaspoon ground cumin
2 teaspoons salt
28-oz can whole tomatoes, coarsely chopped, with juice
2 zucchini, cut into 1/2-inch cubes
2 (15-oz) cans kidney beans, rinsed
1 tablespoon chopped semisweet chocolate
3 tablespoons chopped fresh cilantro

Sauté onions, bell pepper, garlic, and jalapeño in oil in a 4-quart heavy pot over moderately high heat, stirring, until softened, about 5 minutes. Add chili powder, cumin, and salt and cook, stirring, 1 minute. Add tomatoes with juice and zucchini and simmer, partially covered, stirring occasionally, 15 minutes. Stir in beans and chocolate and simmer, stirring occasionally, 5 minutes. Stir in cilantro.