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
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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
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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
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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.
