With Superbowl only weeks away, I thought I’d try a new chili recipe as it tends to be a game day favorite. And with everyone on a health kick in January, vegetarian seemed like a good option 🙂 I didn’t add corn to this recipe but you can certainly add or substitute other vegetables from what I used.
The secret to this recipe is adding a little cocoa powder. It definitely adds more flavor to the dish but you can omit it if you prefer. Since I only needed a little, I used a higher quality brand like Valrhona. Any brand will do, but make sure you use unsweetened cocoa powder.
This recipe can easily be made in a crock pot. After cooking the vegetables, transfer to a crock pot, add seasoning and rest of the ingredients and cook on low for 8 hours.
- 2 Tablespoons olive or canola oil
- 1 red onion, diced
- 2 bell peppers, diced (I used 2 different colors)
- 1 zucchini, diced
- 3 garlic cloves, minced
- 3 Tablespoons chili powder
- 1 Tablespoon cumin
- 1 Tablespoon unsweetened cocoa powder
- 1 teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 (15oz) can black beans
- 1 (15oz) can kidney beans
- 1 (15oz) can pinto beans
- 1( 28 oz) can crushed tomatoes
- 1 (15oz) can diced tomatoes
- 1 cup vegetable broth
Optional garnish: cheese, cilantro, green onions, avocado, sour cream, red onion
Chop vegetables and set aside.
Drain and rinse beans and set aside . I used 3 types of beans for variety and color but you can use any type you prefer.
In a large pot, heat oil over medium heat. Add onion and bell peppers and cook, about 3 minutes, stirring often. Add zucchini and garlic and cook until vegetables are soft, about 5 minutes, stirring often.
Add all seasonings to pot and cook, stirring until fragrant about 30 seconds. Add beans, tomatoes and broth and stir well, bringing to a boil.
Reduce heat to medium low and simmer stirring occasionally for about 30 minutes or longer as needed.
Adjust seasoning and add garnish, to taste.