Smoky Veggie Chili

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Experience a new depth of flavor inside this budget friendly family meal with Great Northern beans, chick peas and dark cocoa powder. 

INGREDIENTS

  • 1 tbsp vegetable oil

  • 3/4 cup chopped roasted poblano pepper

  • 1/2 cup chopped sweet red pepper

  • 1/2 chopped white onion

  • 1 15oz can reduced sodium Great Northern beans, rinsed and drained

  • 1 15oz can no-salt-added garbanzo beans (chick peas), rinsed and drained

  • 2 tbsp chili powder

  • 1 15oz can no salt added tomato sauce

  • 1 14.5 oz can fire-roasted diced tomatoes, undrained

  • 1 tbsp packed brown sugar

  • 1 tbsp unsweetened dark cocoa powder

  • Light sour cream and sliced green onions to garnish *optional

 

INSTRUCTIONS

1. Cook a poblano pepper over an open gas flame or grill. Once soft and charred on all sides. Scrap off the excess blackened skin with a paper towel and remove seeds and stem. Dice the rest of the pepper and set aside.

2. In a large saucepan heat oil over medium-high. Add sweet red pepper and white onion; cook 4-5 minutes or until tender, stirring occasionally. Add beans and chili powder; cook and stir 2 minutes. Stir in tomato sauce, tomatoes, brown sugar, cocoa powder and diced poblano pepper. 

3. Bring to a boil then reduce the heat. Simmer, covered, 25 minutes, stirring occasionally. If desired, serve chili topped with sour cream, green onions and/or chili powder.