Flavorful Cocoa Vegetarian Chili
The days are getting shorter and the cold weather has started to settle in. The cravings for warm soups and chilis are present, mouth watering from the thought of it. You may have a list of your favorite chili recipes, but if you are looking for a new one, different than what you are used to, try this one out. This vegetarian cocoa chili is full of flavor, aroma and healthy goodness. Even the meat eaters at your table will enjoy this one.
1 tablespoon olive oil
1 onion, diced
1 8-ounce package of sliced mushrooms
1 14-ounce block of tofu, cut into 1/2 inch pieces
2 teaspoons ground cumin
1 teaspoon chili powder
1 clove of garlic, minced
salt and pepper
1 28-ounce can diced tomatoes
1 6-ounce can tomato paste
1 15-ounce can black beans, drained and rinsed
1 15-ounce can kidney beans, drained and rinsed
2 tablespoons unsweetened cocoa
Greek yogurt for topping
Heat the oil in a soup pot over medium heat. Add the onion and mushrooms. Cook, stirring frequently, for about 4 minutes. Stir in the tofu, cumin, chili powder, and garlic. Season to taste with salt and pepper. Cook for 3 minutes more, stirring occasionally.
Add the tomatoes, tomato paste, black beans, kidney beans and cocoa powder. Raise the heat to high and bring the mixture to a boil. Reduce the heat to medium-low and simmer for 30 minutes, stirring occasionally.