Vegan Chili Stew with Chocolate (so good!!!)
1 Tbsp olive oil
1 clove garlic
1 small onion, finely chopped
1 green bell pepper, diced ( I use orange and yellow though- i dont like green)
2 tomatoes, cut into 1/2 inch diced, OR 1 16-ounce can diced tomatoes
2 15-ounce cans of chickpeas, drained rinsed
2 15-ounce cans of kidney beans, drained and rinsed
3 cups vegetable broth
2 tsp ground cumin
1 tsp salt
1 1/2 ounces of bittersweet chocolate (some has milk some doesnt)
In a pot over medium heat cook the oil, garlic, onion, and peppers (i find they got to soggy when you put them in now- i just put them in like 10 mins peper i eat it- I like undercooked veggies though?) Cook until softened- stirring occasionally for about 5 mins. Add tomatoes, chickpeas, kidney beans, veg. broth, cumin and salt. Bring to a boil over high heat. Reduce to low, cover and simmer, stirring occasionally, until thickened 30 mins- I found it doesnt really thicken all that much and its better eaten more as a stew. Before serving stir in chocolate and cook until melt thru.
awesome with multigrain tostito’s
Leftovers reheat great- makes a good lunch the next day!