Chocolate added to chili may seem unusual, but it gives this dish a rich color and intensifies the flavor.

1 tablespoon olive oil
1 clove garlic, minced
1 small onion, finely chopped
1 green bell pepper, cut into 1/4-inch dice
2 tomatoes, cut into 1/2-inch dice, or one 16-ounce can whole tomatoes, drained and chopped
2 15-ounce cans chickpeas, drained and rinsed
2 15-ounce cans kidney beans, drained and rinsed
5 cups vegetable broth
2 teaspoons ground cumin
1 teaspoon salt
1 1/2 ounces bittersweet chocolate

personal note: I always add meatless ground beef crumbles to my chili and prefer the texture of it that way, it's more like "real" chili

In a stockpot, over medium heat, cook the oil, garlic, onion, and green pepper until slightly softened, stirring occasionally, about 5 minutes. Add the tomatoes, chickpeas, kidney beans, vegetable broth, cumin, and salt. Bring to a boil over high heat. Reduce heat to low, cover, and simmer, stirring occasionally, until thickened, 1 to 11/2 hours. Before serving, stir in the chocolate until melted.

Keep it: Store in the refrigerator up to 3 days or in the freezer up to 4 months. Freeze individual servings in heavy-duty zipper bags.

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