Classic Chili sin Carne
Contains none of the 14 statutory EU/Norwegian allergens.
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Ingredients (17)
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Instructions (5)
Finely dice the onion, mince the garlic cloves, and chop the red bell pepper into bite-sized pieces.
Heat olive oil in a heavy-bottomed pot over medium heat. Sauté the onion and bell pepper until soft and translucent, about 5 minutes. Add the minced garlic, chili powder, ground cumin, smoked paprika powder, dried oregano, and tomato paste. Stir constantly for 1–2 minutes until fragrant.
Pour in the canned tomatoes and water. Stir thoroughly to incorporate the tomato paste and spices from the bottom of the pot. Bring to a simmer, reduce the heat to low, cover, and cook for 15 minutes.
Rinse and drain the kidney beans and black beans. Add the beans, drained corn kernels, and dark chocolate to the pot. Stir gently and simmer uncovered for another 10 minutes until thickened.
Season the chili with salt and freshly cracked black pepper. Remove from heat and let sit for 5 minutes before serving.
