Chocolate Chili

Prep: 30 minutes Cook: 45 minutes


This is a spicy chili, with the subtle flavors of chipotle and chocolate, filled with lots of healthy vegetables. Top with a bit of tofu sour cream to tamper down the heat, if desired. Or use less of the chipotle peppers. Serve over rice, or plain in a bowl.


  • 1 1/2 cups water
  • 2 onion, chopped
  • 3 cloves garlic, minced
  • 1-2 tbsp chipotle pepper in adobo sauce, minced
  • 1 tsp oregano
  • 1/2 tsp cumin
  • 1/8 tsp cinnamon
  • 3 medium zucchini, diced
  • 4 cups kale, chopped
  • 14.5 ounce can chopped tomatoes
  • 15 ounce can pinto beans, drained and rinsed
  • 3 tbsp unsweetened chocolate, finely chopped
  • 1/8 tsp sugar
  • 1/8 tsp salt


Place 1/4 cup of the water in a large pot. Add the onion and garlic. Cook, stirring occasionally, for about 5 minutes, until onion has softened. Add the minced chipotle, oregano, cumin and cinnamon. Stir into the onions and garlic for about 30 seconds. Add the remaining water, the zucchini and kale. Cook, stirring occasionally for about 5 minutes. Add the remaining ingredients, mix well, bring to a boil, reduce heat, cover and simmer for an additional 30 minutes.