This week we’ve entered into a special partnership with allergy-friendly blogger My Happy Belly. On the blog, Kelly provides yummy recipes and tips for those living with (and caring for people with) all 8 of the major food allergens in the US: wheat (and gluten), milk, soy, egg, peanut, tree nuts, fish & shellfish. Her recipes look amazing, so we wanted to share one of our favorites for vegan chocolate chili (you heard right, chocolate!) below. Sounds like a great recipe to try for Father’s Day! She’s also doing a giveaway for a Tasteful Pantry Treat Box, so check out her site to enter!
3 Tbsp olive oil
1 large onion, diced
1 large (or 2 small) bell pepper, diced
2 Tbsp chili powder
2 Tbsp cumin
1 tsp dried oregano
1/4 tsp cinnamon
1 Tbsp cacao powder
2 (16 oz) cans of diced tomatoes
2 (16 oz) cans black beans, drained and rinsed well
2 (16 oz) cans kidney beans, drained and rinsed well
2 cups water (or vegetable broth)
In a large dutch oven or stock pot, heat the olive oil over medium heat. Add the onion, pepper and a few big pinches of salt and sauté until onion is translucent.
Add the spices and cook until onions and peppers are coated and spices are fragrant (about 10-15 seconds), scraping off any browned bits that are stuck to the bottom of the pan (there’s tons of flavor in there!).
Add tomatoes, beans, and water.
Bring to a boil, cover, reduce heat and simmer, stirring occasionally for about an hour.
Remove the lid and cook another 30 to 45 minutes, stirring occasionally. If it starts getting too thick, or sticking to the bottom of the pot, stir in about 1/4 cup of water to thin it out, and continue cooking until the chili thickens to your desired consistency.
Remove from heat and salt to taste.