10 spice chocolate chili

Great

% Daily Values based on a 2,000 calorie diet

Step 1

10-SPICE CHOCOLATE CHILI SERVES 6 O G I will walk through fire to get to any kind of spicy chocolate concoction, and this chili is my new favorite way to warm up! Inspired by Mexican mole negro, a saucy combination of chiles, spices, herbs, ground nuts, tomatoes, and chocolate, I made a chili bursting with flavor and fire. This meal is a one-pot wonder that really satisfies and, with beans, corn, and veggies galore, it will give you some serious energy to burn. You can make this as spicy as you like, or keep it mild if you're cooking for children. The chocolate adds tons of depth and richness without the whole pot tasting like some crazy dessert. If your standard chili recipe needs resuscitation, put a fire under it and try this 10-spice version- it's guaranteed to heat things up!

Step 2

4. Add the corn, bell peppers, sweet potatoes, beans, canned tomatoes with their juices, maple syrup, and 1½ cups / 340ml water. Cover and bring to a boil.

Step 3

2. Heat the oil in a large pot over medium heat. When it has melted, add the cumin and coriander seeds. Cook for a couple of minutes, until fragrant. Add the chopped onions and the salt, and cook for 5 minutes, until softened. Add the garlic and cook for 1 minute.3. Add the cinnamon, chipotle powder, black pepper, cloves, cayenne, bay leaves, thyme, oregano, and cocoa powder, and cook for a minute or two. If the pot gets dry, add some of the juice from the can of tomatoes.3. Add the cinnamon, chipotle powder, black pepper, cloves, cayenne, bay leaves, thyme, oregano, and cocoa powder, and cook for a minute or two. If the pot gets dry, add some of the juice from the can of tomatoes.5. Serve hot, garnished with the cilantro, pumpkin seeds, and lime wedges.