With so much going on during these days leading up to Christmas, it’s easy to think that you’re too busy to prepare a healthy meal. Wrong! Think Crock Pot 🙂
This chili recipe, since it makes about nine hours to cook in the crock pot , might need to be made over the weekend, and then eaten during the week. However you do it, give this delicious recipe a try. I think you’ll be surprised by the depth of flavor, made especially so by the addition of cocoa powder. Enjoy!
Crock Pot Chili
Serves 6 to 8
2 cups dried kidney or pinto beans
6 cups water
6 allspice berries
1 stick cinnamon
1/2 tsp dried Mexican oregano
1/2 tsp cumin seeds
1/4 tsp aniseed
1/2 tsp coriander seeds
1/2 red onion, diced
3 cloves garlic, finely minced
1 28 oz can crushed tomatoes
1/4 cup unsweetened cocoa powder
2 tbs chili powder
1/4 cup diced red bell pepper
1/2 cup diced green bell pepper
1/2 cup frozen corn kernels (I used Trader Joe’s roasted corn)
1/2 cup sour cream or non fat yogurt
1/2 cup thinly sliced green onions, green part only, for garnish
1/2 cup chopped fresh cilantro leaves, for garnish
Throughly was the beans and place them, along with the water, in the crock pot. Grind the allspice, cinnamon, oregano, cumin, aniseed and coriander seeds in an electric coffee mill or a mortar and pestle and add to the beans. Cover and cook on low for 6 hours, or until the beans are tender.
Add the diced onion, garlic, crushed tomatoes, cocoa powder, and chili powder to the beans and continue cooking for two hours.
About half an hour before serving, add the red and green bell pepper, and corn to the beans.
Ladle into bowls and top each bowl with green onion, cilantro and sour cream/yogurt, if desired.