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Veggie Chili Love

Food can convey so much of how we feel to people. What kinds of food make you think of love? Traditionally, things such as chocolate truffles, a fine wine, or a fancily plated expensive meal are the usual suspects put forth as the ways to show that we care. Happily, I live with someone who believes that love is home made and not store bought. In appreciation of this sentiment, I cooked him up a large batch of one of his favorite foods: chili. This may seem like a strange choice for a romantic dinner, but what can I say? Nothing from the kitchen says “love” to my sweetie like a big ol’ serving of comfort food. With the little bit of cocoa that I snuck in as a nod to romance, I think this is a perfect dish to make for your sweetie for Valentine’s Day.

 

Veggie Chili Love

1 tbsp olive oil
1 onion, diced
2 cloves garlic, minced
2 bell peppers, diced
3 medium sized carrots, diced
1 ½ tsp chili powder
1 ½ tsp cumin
½ tsp cinnamon
2 14.5oz cans diced tomatoes with juice
2 15oz cans black beans
2 15.25oz cans kidney beans
1 cup vegetable broth
3 tbsp cocoa powder
2 tbsp tomato paste
1 10oz bag frozen corn
2 avocados, diced
Salt & pepper to taste
Lime juice to taste
Chipotle hot sauce to taste
Fresh cilantro for garnish

1. Heat olive oil in large pot over medium heat, add the onion and sauté for 8 minutes. Add garlic, cook for 30 seconds. Add the peppers and carrots and sauté for 5 minutes, then add the spices and cook for 1-2 minutes, until fragrant.

2. Add the tomatoes and their juice, the beans, the broth, the cocoa, and the tomato paste, stir well. Increase heat to bring to boil, then lower heat, cover, and simmer for 30 minutes, stirring every so often.

3. Add the corn and simmer, covered, for an additional five minutes.

4. Remove chili from heat. Allow it to sit for 10-20 minutes to thicken up a bit more. While it is sitting, chop the avocado and cilantro.

5. To serve: top each bowl of chili with a splash of lime juice, and few dashes of chipotle hot sauce, a generous heaping of avocado, salt and pepper to taste, and garnish with the fresh cilantro. You can serve this as is, or you can add a carbohydrate and serve over a baked potato, mashed potatoes, or, as I did, serve it over brown rice.

 

Thanks to Emily’s suggestion in the comments of a previous post, I am entering this recipe into the Vegetable Love Contest being held by Susan, aka The Fat Free Vegan. She has asked “food bloggers to post their most romantic, most seductive vegetable recipes…something suitable for a cozy dinner by candlelight…something that says “I love you, and I don’t want to see you keel over with a heart attack!” Yes, these enticing, aphrodisiacal dishes should also be healthy–specifically, vegan and low in fat.”

She will be posting a round up of all of the recipes for 24 hours of voting on Monday, February 10th. You should head over there and check them all out – and if you find one that looks delicious (*ahem*) you should cast your vote!

 

 

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