While doing some pre-spring cleaning, I stumbled upon this recipe which was given to me years ago. Chocolate always grabs my attention! You can’t really taste the chocolate here, but it creates a mole sauce which makes this chili just a little unique. I may try mashing a few of the black beans to make the sauce thicker.
And just in case you were getting as bored as I was of my white bowls, here is the new bowl and salad plate that I got at Target.
2 t olive oil
1 large onion, diced
1 T minced garlic
2 stalks celery, diced
1 T cumin
1/2 t cinnamon
1 T chili powder
1/2 t black pepper
2 (14.5 oz) cans black beans, rinsed and drained
2 (14.5 oz) cans diced tomatoes in juice
1 T lime juice
1 T soy sauce
1 c. corn
1 oz. semisweet chocolate, chopped
Heat olive oil in a large pot over medium heat. Add onions and garlic and saute 10 minutes. Add celery, cover, and cook for 5 minutes. Reduce the heat and stir in the spices (cumin, cinnamon, chili powder, and black pepper) and a few spoonfuls of water. Cover and cook for 5 minutes, stirring often. Add beans, tomatoes, lime juice, soy sauce, and corn, and simmer on low for 15- 20 minutes. Stir in the chocolate and mix until the chocolate melts.