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November 30, 2011

Chili con Chocolate

Change it up with chili powder and chocolate

  • Michelle Riley/The HSUS

Serves 4

1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
1 teaspoon paprika
1 teaspoon Mexican chili powder
1 teaspoon cumin
1 teaspoon allspice
1/2 teaspoon cinnamon
2 teaspoons chili powder
1/2 teaspoon smoked paprika (optional)
1 bag (200g) of meat-free crumbles / soya mince
2 ounces (60g) dark chocolate (about 4 squares)
1 can (12-14 ounces) (400g) plain crushed tomatoes (choose one without basil or other seasonings)
3 cups (750ml) vegetable broth
one box (400g) spaghetti (enough for 4 servings)

Heat the olive oil and cook the onion, garlic, and spices for five minutes in a medium saucepan.

Optional if equipment available: While this cooks, place the crumbles in a blender and blend until the large chunks are broken up.

Add the crumbles, chocolate, tomatoes, and vegetable broth to the pot and bring to a low boil.

Lower the heat and simmer slowly, uncovered, for about 40-60 minutes until the chili thickens. Stir frequently.

Cook the spaghetti separately according to the package. Serve the chili, salted to taste, over spaghetti.

Optional toppings: Non-dairy shredded cheese, chopped onions, or beans.

Nutrition

(per serving)

Calories: 606
Fat: 9.3g
Carbs: 110
Fiber: 11.6
Sodium: 831mg
Protein: 36g

Read more from the Guide to Meat-Free Meals

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