Description
Traditionally, chili has a little bit of chocolate or cocoa powder in it. A little bit. But what if it had quite a bit more than a little bit? Introducing "Chocolate Chili", with a whopping cup of carob powder. It's incidentally vegetarian. Have you seen meat prices lately? I'm not wasting my hard earned money on this potentially stupid idea.
Time
Prep Time:
20 minutes
Cook Time:
12 hours
Total Time:
12 hours
20 minutes
Cost
Total Cost:
Cost per Serving:
$1.66
Ingredients
Serving(s)
Beans
- 1 batch Slow Cooker Dried Beans
Veggies
- 4 medium Onion
- 4 medium Bell pepper
Rest
- 2 tbsp Minced garlic
- 28 oz can Crushed tomatoes
- 14.5 oz can Diced tomatoes
- 1/4 cup Chili powder
- 1 tbsp Cumin, ground
- 1/2 tbsp Salt
Star
- 1 cup Carob powder
Instructions
Cook Mode Off: Prevents screen dimming
- Cut your onions and peppers into a medium dice
- Add the beans, veggies, minced garlic, canned tomatoes, spices (chili powder, cumin, & salt), and carob powder to a large slow cooker
- Cover and cook on low for 12 hours
Notes
- I will be using a full batch of my Slow Cooker Dried Beans here, but you can alternatively use five 15.5 oz cans of any bean you like (drained and rinsed).
For the dried beans, soak 1 lb (454 g) the beans overnight in 5 cups (1,200 g) water and 1 tbsp (18 g) salt. Discard the soaking liquid. Add the beans to a large slow cooker with 3 cups (720 g) water and 1 tsp (6 g) salt. Cover and cook on low for 8 hours.
This yields ~1,269 g of cooked beans, or a little under 3 pounds - Any beans will work. Today, I'm using black beans, but kidney, pinto, navy, chickpeas, or anything else will work in place
- I normally precook the veggies and meat before adding them to my slow cooker and cooking for 8 hours on low when I made chili.
However, since I'm making this vegetarian, I decided to skip precooking the veggies. Instead, I dumped the vegetables in raw, and cooked for 12 hours on low - Here's a simple schedule if you plan to make the beans from scratch for a 7 pm dinner on a Sunday night
- Saturday 2 pm: Soak your 1 lb (454 g) dried beans in 5 cups (1,200 g) water + 1 tbsp (18 g) salt. Cover and refrigerate for 8 hours. Cut up the peppers and onions, and store in the fridge so they're prepped for tomorrow morning.
- Saturday 10 pm: Drain the soaking liquid. Add the beans to your slow cooker with 3 cups (720 g) water + 1 tsp (6 g) salt. Cover and cook on low overnight.
- Sunday 7 am: Add the chopped veggies to the slow cooker with the beans, along with the rest of the ingredients (minced garlic, canned tomatoes, spices, and carob powder). Cover and cook on low for 12 hours
- Sunday 7 pm: Eat!
- I feel like people frequently underestimate how much caffeine cocoa powder contains. If I had made this recipe with an equal amount of cocoa instead of carob, each serving would contain about 30 mg of caffeine, or the equivalent of 1/3 of a cup of coffee. That's a fairly significant amount of caffeine if you're having this for dinner 3 hours before bed. In comparison, carob powder is caffeine free, so you won't have to worry about this interrupting your precious sleep
Nutrition Facts
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Total Fat: 3.3g (4%
4 % of Daily Value (78 g)
)
Saturated Fat: 0.6g (3%
3 % of Daily Value (20 g)
)
Polyunsaturated Fat: 1.3g
Monounsaturated Fat: 0.6g
Cholesterol: 0mg (0%
0 % of Daily Value (300 mg)
)
Sodium: 1844mg (80%
80 % of Daily Value (2300 mg)
)
Total Carbohydrate: 88.1g (32%
32 % of Daily Value (275 g)
)
Fiber: 24.8g (89%
89 % of Daily Value (28 g)
)
Net Carbs: 63.3g
Total Sugar: 21.4g
Protein: 22.6g (45%
45 % of Daily Value (50 g)
)
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Vitamin B12: 0.0mcg (0%
0 % of Daily Value (2.4 mcg)
)
Vitamin D: 0.0mcg (0%
0 % of Daily Value (20 mcg)
)
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Calcium: 279mg (21%
21 % of Daily Value (1300 mg)
)
Iron: 8.76mg (49%
49 % of Daily Value (18 mg)
)
Magnesium: 204mg (49%
49 % of Daily Value (420 mg)
)
Potassium: 2196mg (47%
47 % of Daily Value (4700 mg)
)
:
:
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:
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34.6
:
30.7
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:
9.3
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Sources of Inspiration
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