Veggie Chocolate Chili Food

BLACK BEAN AND CHOCOLATE CHILI

Steps:

• In a large skillet, heat olive oil over medium heat. Add onions and garlic and sauté until onions become soft and translucent, about 10 minutes.
• Add the celery and chile, cover and cook for another five minutes more.
• Reduce the heat and stir in spices, (cumin, oregano, cinnamon, cloves, coriander, chili powder, black pepper, salt) along with the bell peppers. Cover again and cook for another five minutes. Stir often to keep the spices from burning. If the pan gets too dry add a little liquid from the diced tomatoes, or some water.
• Next, add the black beans, tomatoes, lime juice (if using) and soy sauce. Let the chili simmer on low for 5 to 10 minutes, until it thickens slightly and flavors combine.
• Stir in the chocolate. When chocolate has melted, taste to adjust the salt and pepper. Serve with topping of your choice. I like a bit of vegan cheese, sour "cream" and scallions.
• Chili can also makes a great filling to serve wrapped in flour tortillas, or in taco shells if you prefer.

SPICY VEGETARIAN CHOCOLATE CHILI (CROCK POT - IF DESIRED)

Steps:

• Cook the onions in the oil in a Dutch oven or heavy soup pot for 15 minutes.
• Sprinkle the onions with the cumin, oregano, cinnamon, coriander, chili powder, pepper, salt, and garlic and stir. Cook - stirring constantly to make sure the spices don't stick and burn - for an additional 5 minutes.
• Add the diced tomatoes and jalapenos, and chipotle peppers and bring the mixture to a boil, scraping up any bits stuck to the bottom of the pan and incorporating the bits into the sauce.
• Stir in the tomato paste and beer (or water) until smooth.
• Lower the heat, cover and let simmer, for 45 minutes.
• Stir in the beans, and lime juice and simmer for an additional 15 minutes.
• Add chocolate and stir until melted.
• Serve immediately if desired but to enhance the flavor store in the refrigerator up to 3 days, transfer to a crockpot and cook on low for up to 4 hours (or just reheat if desired). If cooking in the crock pot longer than 4 hours, add 1/2 cup water prior to cooking and stir well.
• Ladle into a bowl and serve with desired toppings.

VEGGIE CHOCOLATE CHILI

Steps:

• Assemble the spice mix into an airtight container ahead of time.
• Inside a big, deep pot (about 7 qt), on low heat, slightly brown the tofu.
• Season lightly with salt and pepper.
• SAUTEE/FRY the veggies for a few minutes with the tofu.
• Season the veggies lightly with salt and pepper.
• Make a little space on the bottom of the pan.
• Add the tomato paste
• Cook the paste for a minute, then mix everything in the pot together.
• Add the crushed tomatoes and beans.
• Season with a little salt.
• Stir in the KILLER COCOA CHILI SPICE MIX.
• Keep stirring, keep a very slow boil or a simmer.
• Add Lemon juice, Lime juice, Orange juice.
• Also add the dark chocolate pieces. Let the heat from the chili melt the chocolate and then.
• Set the heat to LOW.
• Partially cover and simmer for about 5-10 minutes.
• TURN OFF THE HEAT.