Red Chili with Chicken and Chocolate
Céline Turenne
A different take on a mole sauce! Chocolate will deepen the flavour of the tomatoes and create a glossy darker sauce that pleases both the eyes and the taste buds.
2 Tbsp (30 mL) extra-virgin olive oil
2 chicken breasts, boneless and skinless, cut into 1 in (2.5 cm) pieces
2 medium onions, diced
2 garlic cloves, finely chopped or grated
3 Tbsp (45 mL) chili powder
2 tsp (10 mL) ground cumin
1 tsp (5 mL) dried oregano
1 tsp (5 mL) black pepper
3 Tbsp (45 mL) fresh flat-leaf parsley, chopped finely
1 oz (28 g) bittersweet chocolate
3 Tbsp (45 mL) tomato paste
1 - 28 oz (796 mL) can tomatoes, no salt added
Juice of 2 limes
2 cups (500 mL) cooked kidney beans
1 cup (250 mL) cooked chickpeas
1 green pepper, seeded and chopped finely
Additional bittersweet chocolate for garnish
In Dutch oven heat oil over medium-high heat. Add chicken and brown well on all sides. If using cooked chicken, add with beans instead.
Lower heat to medium, add onions and garlic, and sauté until onions are soft. Add chili powder, cumin, oregano, pepper, parsley, and chocolate. Cook for 3 minutes while stirring.
Add tomato paste and cook for about 3 minutes or until paste turns a deep golden red. Add tomatoes and lime juice and stir well. Bring to boil, reduce to simmer, cover, and cook for 1 hour.
Add kidney beans, chickpeas, and green pepper. Simmer 20 minutes more or until heated through.
Grate chocolate over each serving after adding your favourite toppings.
Serves 8.
Each serving contains:
263 calories; 17 g protein; 11 g total fat (3 g sat. fat, 0 g trans fat); 28 g carbohydrates; 8 g fibre; 100 mg sodium
source: "Chili", alive #351, January 2011
