Vegetable [chocolate] chili and some philosophical thoughts

Before you go “Ugh, Chocolate in food!” and click your way out of this blog, I would just like to say that we all judge.  Whether it is that girl at your workplace that should really put some more clothes on and stop licking a lollipop like a 3 year old as fast as a *normally* handsome man walks by, the kid next door who’s parents allowed her to color her hair bright pink or that crazy nut-job that actually put chocolate in savory dishes. I personally think that we are meant to judge, since we all do it and it is completely normal. It is okay to judge, but only if we do it with an open mind.
SONY DSC

CHOCOLATE VEGETABLE CHILI
2 pints of beans  (I used one kidney and one mixed)
1 red bell pepper
1 green bell pepper
1 red chili
1 yellow onion
2 T tomato paste
1 T cacao powder
2 squares 70% dark chocolate
1 tin crushed tomatoes (380g)
2″ zucchini
salt, pepper

to top *optional*:
red and green chili
red onion
sour cream or dairy free alternative

METHOD
Prep all your vegetables by rinsing them under cool water, preferably in vegetable wash if not organic.  Cut them into preferred size and start off my frying the yellow onion in 2 T of olive oil for 5 minutes on low to medium temperature until translucent. Add all the other vegetables plus tomato paste and fry for an additional 5 minutes, salt and pepper to taste. Add the tin of crushed tomatoes and let simmer for 5 minutes. Meanwhile, rinse the beans. Add the cocoa powder and dark chocolate together with the beans into the casserole. Simmer for an additional 2-5 minutes. Serve with rice or as it is.

SONY DSCHave a nice Monday you all! Here it is raining –  a perfect day for this dish!
   xx Cecilia

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