Lunchbreak: Chipotle chocolate veggie chili

Aram Reed

Chef Aram Reed Private Events - restaurant style chef’s table experience in the privacy of your own home.

www.chefaramreed.com

Recipe:

CHIPOTLE CHOCOLATE VEGGIE CHILI

1 onion, small diced

4 cloves garlic, minced

1 carrot, small diced

1 jalapeno, diced

1 poblano pepper, diced

1 red pepper, diced

1 small can chipotle pepper

24oz can of tomato puree

1 qt vegetable stock

14oz can black beans

14oz can red kidney beans

1 sweet potato, diced

1 zucchini, diced

Chili spice rub of your choice (I love to use rubs from The Spice House in Old Town!)

4oz bakers chocolate (bittersweet) crumbled or chopped

 

Instructions:

In large stock pot, add two tablespoons olive oil over medium-high heat. Add onions, carrots, and garlic and a pinch of salt. Sauté for two to three minutes or until onions are translucent. Add chipotle pepper, jalapeno, poblano, and red pepper. Cook for one minute or until aromatic. Add spice rub and stir until nicely aromatic. Now add tomato puree, stock and chocolate to pot. Bring to a boil and then down to a simmer. Add beans, sweet potato and zucchini squash. Cook until potato is tender. Season to personal taste, serve and enjoy!