Smoky Weeknight Chili

Fire-roasted tomatoes, a big hit of chili powder, and rich and earthy dark coco work together to give this chili its all-day-on-the-stove flavor.

6 users rated this recipe an average rating of 4.0
  • Makes: 4 servings
  • Serving Size: 1 1/2 cups
  • Yields: 6 cups
  • Prep: 15 mins
  • Cook: 35 mins
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Smoky Weeknight Chili
Ingredients
1
tablespoon vegetable oil
1
medium green sweet pepper, chopped (3/4 cup)
1
medium onion, chopped (1/2 cup)
1
15 ounce can chickpeas (garbanzo beans), rinsed and drained
1
15 ounce can great Northern beans, rinsed and drained
2
tablespoons chili powder
1
15 ounce can tomato sauce
1
14 1/2 ounce can fire-roasted diced tomatoes
1
tablespoon packed brown sugar
1
tablespoon dark unsweetened cocoa powder
 
Sour cream (optional)
 
Sliced green onions (optional)
 
Chili powder (optional)
Directions
  1. In a large saucepan heat the oil over medium-high heat. Add sweet pepper and onion; cook and stir for 4 to 5 minutes or until tender. Add beans and chili powder; cook and stir 2 minutes. Stir in tomato sauce, undrained tomatoes, brown sugar, and cocoa powder. Bring to boiling; reduce heat. Cover and simmer 25 minutes, stirring occasionally.
  2. Top with sour cream, green onions, and additional chili powder, if desired.
Nutrition Facts (Smoky Weeknight Chili)
    Per serving:
  • 307 kcal cal.,
  • 6 g fat
  • (1 g sat. fat,
  • 3 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 0 mg chol.,
  • 978 mg sodium,
  • 53 g carb.,
  • 10 g fiber,
  • 13 g sugar,
  • 15 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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