This vegan Chili gets its flavor from a surprising source: unsweetened chocolate adds just a bit of bite to the chili. Make a batch and keep warm in the crock pot for pot luck dinners and sports parties.
2 Tbsp olive oil
2 lg. onions, chopped
6 garlic cloves, minced
2 lg. red bell peppers, chopped
1 lg. yellow bell pepper, chopped
1 jalapeno pepper, chopped
4 Tbsp chili powder
1 Tbsp ground cumin
4 cups water
1/2 cup bulgur
1 square unsweetened chocolate, grated
1 (28 oz) can diced tomatoes, drained
4 (15 oz) cans black beans, drained and rinsed
1 (10 oz) pkg. frozen corn
1 medium red onion, chopped
Cook onions and garlic in oil over medium heat in a large pot for 3 minutes. Stir often.
Add the bell peppers, jalapeno, chili powder and cumin.
Cook an additional 5 minutes or until peppers are tender.
Stir in water, bulgur, chocolate, tomatoes and beans.
Adjust heat to high and bring to a rapid boil.
As soon as the soup is boiling, reduce heat to low, cover and simmer for 25 minutes.
Stir in corn and cook an additional 10 minutes.
Sprinkle with chopped onion just before serving.