Tamarind Chocolate Chili

By andreajayros

Ingredients

• 2 cups (396 g) cooked lentils or other legumes
• 1 cup (150 g) chopped seasoned tofu or cooked tempeh
• 1/2 cup (80 g) diced onion
• 1 cup (235 ml) vegetable broth (more as needed)
• 1 cup (240 g) crushed tomatoes
• 2 minced garlic cloves
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon minced ginger
• 1/3 cup (82 g) tamarind purée
• 1 tablespoon (15 ml) lemon juice or balsamic vinegar
• 1 tablespoon (9 g) minced chile pepper
• 1/2 cup (75 g) diced bell pepper
• 1/4 cup (27.5 g) minced carrot
• 1/2 cup (75 g) corn, fresh, frozen, or canned
• 2 tablespoons (18 ml) tamari
• 1/2 teaspoon black pepper
• 1/3 cup (27 g) cocoa powder or 2 to 4 ounces (55 to 115 g) chopped dark chocolate
• 1/4 cup (4 g) chopped fresh cilantro
• Sweetener of your choice, to taste (optional)

Details

Servings 1
Adapted from facebook.com

Preparation

Step 1

Cook everything except the chocolate and cilantro at a simmer in a large pot, stirring occasionally, for 25 minutes. Add more broth or water if needed to keep your desired texture. Add the chocolate and cilantro and cook for 10 minutes more.

Yield: 5 servings
Garnish options: diced red bell pepper, cocoa powder or crushed cacao nibs, minced scallions, chopped cilantro, chopped pineapple, diced onion