Vegetarian Chili from The Eat-Clean Diet Cookbook by Tosca Reno- Wendy Gourley
2 T cumin seeds, toasted (I’ve used cumin powder too)
2 T olive oil
1 medium onion, chopped
1 large red pepper, chopped
1 large carrot, grated
1 head roasted garlic (or I’ve used 3-5 garlic cloves minced)
1 tsp chili powder
sea salt and fresh ground pepper to taste
4 cans different beans (black, kidney, great white Northern etc.) rinsed and drained
1 can corn kernels
2 1/2 cup water or vegetable stock
2 tsp dried oregano (I use fresh if I’ve got it)
2 tsp dried basil (I use fresh if I’ve got it)
4 squares dark chocolate (75% or more cocoa) (I’ve never been brave enough to try this ingredient, but I made a mole sauce the other day and I’m definitely going to use this next time I make it!)
28 oz canned tomatoes
juice of one fresh lime or lemon
In large pot saute onion, pepper, garlic (if not roasted) and carrot in oil until onion becomes translucent. Stir in chili powder, cumin, salt and pepper. Cover and simmer 10 minutes. Add the rest of the remaining ingredients. Blend well. Cover and simmer for 20 minutes. For a really hardy version, serve over brown rice.