Makes six to eight servings
- 1 tbs. extra-virgin olive oil
- 1 cup diced yellow onion
- 1 cup diced carrots
- 1 cup diced red bell pepper
- 1/2 tsp. ground cinnamon
- 1 tbs. ground coriander
- 1 can (14.5 oz.) fire-roasted crushed tomatoes
- 3 cups vegetable broth
- 4 cups cooked black beans (or two 15-oz. cans, drained and rinsed)
- 1 to 2 chipotle peppers in adobo sauce, diced
- 2 ounces dark chocolate (80 to 85 percent cacao content), coarsely chopped
- Heat the olive oil in a large saucepan over medium heat, and sauté the onions, carrots, and bell peppers until softened.
- Add the spices, and continue to cook until the vegetables are caramelized. Add the tomatoes with their juice to deglaze the pan. Then add the broth, beans, and chipotle peppers and bring the chili to a simmer for 10 to 15 minutes. Stir in the chocolate until melted.
- Serve the chili with a drizzle of Mexican crema, sour cream, or Greek yogurt.