Vegan Chocolate Chili

Instructions

1. Step 1

   Dice the onion and bell pepper and mince the garlic on the cutting board with the chef's knife. Keep the tomato crushed and the kidney bean cooked and drained as supplied.

   Cookware: Chef Knife, cutting board

2. Step 2

   Heat the olive oil in the Dutch oven over medium heat, then add the onion and bell pepper. Sauté for 6 minutes, stirring with the wooden spoon, until softened and lightly glossy.

   Timer: 6 min (scalable)

   Ingredients used: 150.0 gr Bell Pepper, 30.0 ml Olive Oil, 180.0 gr Onion

   Cookware: Dutch oven — medium heat, wooden spoon

3. Step 3

   Add the garlic, chili powder, ground cumin, and cocoa powder to the Dutch oven. Stir over medium heat for 1 minute until fragrant, taking care that the cocoa and spices do not scorch.

   Timer: 1 min (fixed)

   Ingredients used: 15.0 gr Chili Powder, 12.0 gr Cocoa Powder, 12.0 gr Garlic, 6.0 gr Ground Cumin

   Cookware: Dutch oven — medium heat, wooden spoon

4. Step 4

   Add the tomato, vegetable broth, and kidney bean, stirring to combine. Bring to a gentle simmer over low heat and cook for 20 minutes, stirring occasionally, until the chili is thickened and the flavors are blended.

   Timer: 20 min (scalable)

   Ingredients used: 480.0 gr Kidney Bean, 800.0 gr Tomato, 400.0 ml Vegetable Broth

   Cookware: Dutch oven — low heat, wooden spoon

5. Step 5

   Turn off the heat and stir in the salt with the wooden spoon. Taste and confirm the chili is savory, chocolate-rich, and pleasantly spicy before serving.

   Ingredients used: 4.0 gr Salt

   Cookware: Dutch oven — off, wooden spoon