From Weight Watchers "make it in minutes". We usually think of chocolate as a confection or dessert. In Mexico, however, chocolate is commonly used in savory dishes, such as chicken in mole sauce, to give added depth of flavor. A combination of cocoa powder and chocolate is used in this dish to achieve a similar result.
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- 14.79 ml canola oil
- 2 clove garlic, chopped
- 1 large onion, chopped
- 1 green bell pepper, seeded and chopped
- 1 jalapeno pepper, seeded and chopped
- 2 (878.83 g) can red kidney beans, rinsed and drained
- 793.78 g can whole canned tomatoes, drained and chopped
- 283.49 g package frozen corn kernels, thawed
- 14.79 ml chili powder
- 14.79 ml cocoa powder
- 4.92 ml dried oregano
- 2.46 ml coarsley ground black pepper
- 28.34 g semisweet chocolate
- 1Heat oil in large saucepan over medium-high heat.
- 2Add garlic, onion, bell pepper, and jalapeno pepper; cook, stirring often, until the vegetables begin to soften, 4-5 minutes.
- 3Add beans, tomatoes, corn, chili powder, cocoa powder, oregano, salt, and black pepper.
- 4Bring to a boil and cook, stirring often to prevent scorching, until beginning to thicken slightly, about 15 minutes.
- 5Remove from the heat and add the chocolate, stirring until melted.
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Nutritional Facts for Vegetarian Chili
Serving Size: 1 (577 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 481.9
- Calories from Fat 87
- Total Fat 9.7 g
- Saturated Fat 3.0 g
- Cholesterol 0.0 mg
- Sodium 286.6 mg
- Total Carbohydrate 83.9 g
- Dietary Fiber 23.1 g
- Sugars 8.5 g
- Protein 25.0 g