Lisa’s Chili

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Step 1

1. Sauté the Aromatics: Heat the oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrot, and celery. Sauté for about 5–7 minutes until the vegetables soften.

Step 2

2. Add Garlic and Paste: Stir in the minced garlic and tomato paste. Cook for another 1–2 minutes, stirring constantly, until fragrant.

Step 3

3. Toast the Spices: Add the chili powder, cumin, smoked paprika, and oregano directly to the pot. Stir well to coat the vegetables and toast for about 1 minute.

Step 4

4. Simmer: Pour in the tomatoes, garbanzo beans, and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and let it simmer for 30–45 minutes, stirring occasionally.

Step 5

5. Melt the Secret Ingredient: During the last 5 minutes of simmering, drop in the pieces of the jcoco Black Fig chocolate bar. Stir gently until it completely melts and integrates into the sauce, giving it a rich, complex depth.

Step 6

6. The Finish: Remove from heat and stir in the vinegar or lime juice. Taste and adjust salt.

Step 7

7. Serve: Ladle into bowls and pile on the coconut sambol, shredded cheese, fresh avocado, and a dollop of crema.