Chocolate Vegetable Chili

Sounds daring right? Chocolate in your oh so delectable bean chili? That's what I thought when I came across the idea, but I had to try it myself to see if it was as strangely delicious as it sounded. This vegetarian delight is loaded with beans and topped with plain greek yogurt. Want it vegan? Skip the greek yogurt! It's the perfect healthy dish to curl up in front of a movie the night before a snow storm--oh, and the chocolate flavor? You'll never want to make it without it! Happy chili cookin (:

Ingredients:

• 1/2 C. uncooked quinoa, rinsed
• 1 C. water
• 1 TBSP. olive oil
• 1/2 white onion, chopped
• 2 bell peppers, chopped, color of your choice
• 1/2 medium zucchini, chopped
• 1/2 (8 oz) can red kidney beans, drained and rinsed
• 1/2 (8 oz) can black beans, drained and rinsed
• 1/2 (8 oz) can chickpeas, drained and rinsed
• 1 (5 oz) can tomato paste
• 1 can diced tomatoes
• 1 TBSP. minced garlic
• 1 TBSP. chili powder
• 1 TBSP. cumin
• 1 tsp. paprika
• 1 1/2 TBSP. unsweetened cocoa powder
• salt and pepper to taste

Topping Options:

• trader joes 0% Plain Greek Yogurt
• fresh basil
• avacado slices

Directions:

• Cook the quinoa, as package follows, in a medium saucepan until all water is absorbed (about 10 minutes) and set aside.
• In a large pot, heat the olive oil over medium heat. Add the onion, bell pepper and cook for 5 minutes.
• Stir in garlic, zucchini and cook for an additional 5 minutes or until vegetables are tender.
• Add the black beans, kidney beans, chickpeas, tomatoes, and tomato paste. Then add the water.
• Stir in the cooked quinoa.
• Toss in the chili powder, cumin, paprika, and cocoa powder. Add salt and pepper to taste.
• Bring to a light simmer and let cook for about 25-30 minutes, stirring occasionally.
• Enjoy with the topping of your choice! (:

Note:

Store in a sealed container in the refrigerator or in the freezer for a quick healthy meal!

Happy cooking! (: