Spicy Dark Chocolate Chili Bowl


This recipe contains heart healthy beans and avocado as well as a variety of anti-inflammatory spices.

This recipe comes to us from Bonnie Taub-Dix, RDN.

Bonnie says: “What I love about this recipe is that you don’t really have to follow it exactly — you can use your favorite ingredients. I’m a recipe rebel so I’m always improvising and swapping ingredients.”

Serves 6

  • For the chili
  • 1 medium onion, chopped
  • 5 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 teaspoon chili powder
  • 1/8 teaspoon cinnamon
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup dark chocolate chips
  • 1 can (28 ounces) crushed tomatoes
  • 2 cans (16 ounces) kidney beans in chili sauce

 

  • Toppings
  • 2 tablespoons cheddar cheese, shredded
  • 1/2 cup corn kernels, cooked
  • 1/2 each red, yellow and orange bell peppers, chopped
  • 1/2 avocado, chopped
  • 1/2 cup crushed multigrain tortilla chips
  • To taste salt and pepper

 

Directions:

In a large frying pan, cook onion and garlic in oil for approximately 5 minutes.

Add cumin, turmeric, chili powder, cinnamon and pepper flakes and cook until fragrant.

Add tomatoes, beans, chocolate chips. Stir together well.

Simmer for approximately 15 minutes.

Place chili in bowl, and sprinkle one row each of cheese, corn kernels, peppers, avocado, and tortilla chips on top of chili.

 

Note: Serving suggestions — place chili over brown or wild rice and then add toppings. Sauté bell peppers, if preferred.

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Nutrition Information

Spicy Dark Chocolate Chili Bowl

Servings per Recipe: 6

Amount per Serving

Calories:  369

Calories from Fat:  126

Total Fat:  14g

Saturated Fat:  3g

Cholesterol:  2mg

Sodium:  921mg

Potassium:  1600mg

Carbohydrates:  60g

Dietary Fiber:  15g

Protein:  14g

Sugars:  5g

Calcium:  17%

Iron:  47%

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