Chili usually gets its rich, satisfying flavor from meat or salt. This version gets its depth from unsweetened cocoa powder.
Each Monday, the staff of Memorial Hospital's cafeteria packs the menu with healthy vegetarian options as part of our Meatless Mondays program. This veggie chili is one of our favorites. Garnish with fresh corn and cilantro for an extra pop.
Ingredients
1 medium onion, chopped
2 cloves garlic, minced or pressed
1 15-ounce BPA-free can low-sodium black beans, drained and rinsed
1 15-ounce BPA-free can no-salt-added diced tomatoes
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon unsweetened cocoa powder
Instructions
- Combine chopped onion and minced garlic in a bowl. Let sit for at least 5 minutes.
- Place all ingredients in a large pot and stir to combine. Cover and let simmer on low heat for about 20 minutes.
- Spoon into bowl and enjoy!
Yield
Serves 2
Nutrition
- Calories
- 250 calories
- Carbohydrates
- 55g
- Fat
- 1g
- Fiber
- 19g
- Protein
- 13g
- Saturated fat
- 0g
- Sodium
- 590mg
- Sugar
- 11g
