Vegan Chocolate Chili

Instructions

1. Step 1

   Prepare the vegetables and other ingredients as listed.

   Timer: 12 min (fixed)

   Cookware: Chef Knife, cutting board

2. Step 2

   Heat the olive oil in the large pot over medium heat. Add the onion, bell pepper, and carrots, then cook until softened.

   Timer: 8 min (fixed)

   Ingredients used: 2.0 piece Carrot, 30.0 ml Olive Oil, 1.0 piece Red Bell Pepper, 1.0 piece Yellow Onion

   Cookware: large pot, wooden spoon

3. Step 3

   Add the garlic and jalapeño, then cook until fragrant.

   Timer: 2 min (fixed)

   Ingredients used: 12.0 gr Garlic, 1.0 piece Jalapeno Pepper

   Cookware: large pot, wooden spoon

4. Step 4

   Stir in the tomato paste, cocoa powder, chili powder, cumin, paprika, oregano, cinnamon, salt, and black pepper. Cook over medium heat while stirring.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Chili Powder, 20.0 gr Cocoa Powder, 2.0 gr Dried Oregano, 2.0 gr Ground Black Pepper, 1.0 gr Ground Cinnamon, 6.0 gr Ground Cumin, 8.0 gr Salt, 4.0 gr Smoked Paprika, 45.0 gr Tomato Paste

   Cookware: large pot, wooden spoon

5. Step 5

   Add the crushed tomatoes, vegetable broth, black beans, kidney beans, corn, and maple syrup. Stir well and bring to a boil over high heat.

   Timer: 5 min (fixed)

   Ingredients used: 480.0 gr Black Bean, 200.0 gr Corn Kernels, 800.0 gr crushed tomatoes, 480.0 gr Kidney Bean, 15.0 ml Maple Syrup, 500.0 ml Vegetable Broth

   Cookware: large pot, wooden spoon

6. Step 6

   Reduce to low heat and simmer uncovered, stirring occasionally, until the chili is thickened.

   Timer: 25 min (fixed)

   Cookware: large pot, wooden spoon

7. Step 7

   Remove the pot from the heat and stir in the lime juice.

   Timer: 1 min (fixed)

   Ingredients used: 30.0 ml Lime Juice

   Cookware: large pot, wooden spoon

8. Step 8

   Ladle the chili into serving bowls and top with the cilantro.

   Timer: 1 min (fixed)

   Ingredients used: 15.0 gr Cilantro

   Cookware: ladle, serving bowl