Sunday, August 17, 2014
This recipe is from my Better Homes & Gardens magazine and they must have had me in mind when they came up with this recipe! I love the addition of the chocolate flavor and something I would never have thought to put in chili. They have 2 tbs. of chili powder listed but I put in just one and it really was too hot for me..have no idea how 2 tbs. would be, but I am sure it would be very hot! I really liked the flavor of this but next time just a dab of chili powder! LOL! Of course the fire-roasted tomatoes added to the heat!
Smoky Weeknight Chili
1 tbs. vegetable oil
1 medium green pepper, chopped (3/4 cup)
1 medium onion, chopped (1/2 cup)
1 15-16 oz. can chickpeas (garbanzo beans), rinsed and drained
1 15-16 oz.. can great Northern beans, rinsed and drained
2 tbsp. chili powder
1 15 oz. can tomato sauce
1 14 1/2 oz. can fire-roasted diced tomatoes, undrained
1 tbsp. packed brown sugar
1 tbsp. dark unsweetened cocoa powder
In large saucepan heat the oil over medium-high heat. Add sweet pepper and onion; cook and stir 4 to 6 minutes or until tender. Add beans and chili powder; cook and stir 2 minutes. Stir in tomato sauce, undrained tomatoes, brown sugar, and cocoa powder. Bring to boiling; reduce heat . Cover and simmer 25 minutes, stirring occasionally. Top each serving with sour cream and green onions. Makes 4 servings.