Wellness Specialist Vana Moore with Montereau shares a recipe for Chocolate Chili.
Nonstick cooking spray
1 small onion, chopped
1 14 ½ ounce can diced tomatoes
1 14 ounce can vegetable broth
1 8 ounce can tomato sauce
1 medium green sweet pepper, chopped
1 medium tart apple, cored and chopped
1 4 ounce can diced green chile peppers, drained
1 Tablespoon chili powder
1 ½ teaspoons unsweetened cocoa powder
½ teaspoon ground cinnamon
1 15 ounce can black beans, rinsed and drained
½ cup slivered almonds
¼ cup snipped dried apricots
Reduce-fat shredded cheddar
- Coat a 4-quart Dutch oven with cooking spray. Heat over medium heat. Add onion; cook and stir for 4 minutes or until onion is tender.
- Stir in undrained tomatoes, vegetable broth, tomato sauce, green pepper, apple, chile peppers, chili powder, cocoa, and cinnamon. Bring to a boil; reduce heat. Cover and simmer for 30 minutes, stirring occasionally.
- Stir in beans, almonds, and apricots. Return to boil; reduce heat. Simmer uncovered for 10 minutes.
Serve topped with cheese.