Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 1 large onion (minced)
  • 2 large carrots (diced)
  • 2 stalks celery (diced)
  • 1 medium red bell pepper (diced)
  • 4 cloves garlic (minced)
  • 2 tablespoons cocoa powder
  • 1-2 tablespoon chili powder (depending how spicy you want it)
  • 1 teaspoon dried oregano
  • 5.5 ounce can tomato paste
  • 4 cups water (or vegetable stock)
  • 28 ounce can diced tomatoes (bonus if they're fire-roasted!)
  • 2 14-ounce cans of kidney beans (drained and rinsed)
  • 1 tablespoon molasses
  • 1 tablespoon honey (can use brown sugar)
  • 1 cup quinoa
  • ½ cup dark chocolate chips

Instruction

  • Heat the oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, for 8 minutes, or until it is soft and brown. Add the carrots, celery, and bell pepper and continue to cook until the vegetables are all soft and begin to brown, about 5 minutes. Add the garlic and cook for 1 minute more.
  • Add the cocoa powder, chili powder, and oregano to the pot and let them cook until they are fragrant, about 1 minute. Push the vegetables to the side of the pot and add the tomato paste. Let it cook, stirring frequently, until it begins to caramelize, about 2-3 minutes.
  • Add the water, tomatoes, beans, molasses, and honey to the pot and bring it to a boil. Reduce the heat to low and let it simmer, partially covered, for 10 minutes.
  • Add the quinoa to the pot and let the pot simmer for another 18-20 minutes, or until the quinoa is cooked. The quinoa will take a little longer than normal to cook in the chili. Add the chocolate and stir the pot until it melts.