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Chocolate tofu chili

Chocolate tofu chili

3
Points®
Total Time
4 hr 35 min
Prep
35 min
Cook
4 hr
Serves
6
Difficulty
Easy
Packed with vegetables, the chili gets its deep flavor from the addition of chocolate, without tasting overtly like chocolate. For a little extra heat, you can mix in 1 or 2 finely chopped jalapeños before you turn on the slow cooker. Jalapeños can vary quite a bit in their level of heat. Take a small taste before adding them, and remember the membranes and seeds are the hottest part of the chile. Thinly sliced radishes or matchstick pieces of jicama make a pretty garnish.

Ingredients

Cooking spray

4 spray(s)

Cumin seeds

2 tsp

Extra firm tofu

1 pound(s), cut into 2-inch cubes

Canned diced tomatoes

28 oz

Canned kidney beans

15 oz, drained

Onion

1 large, chopped

Carrots

2 medium, chopped

Celery

2 rib(s), medium, chopped

Bell pepper

2 item(s), medium, red, chopped

Low sodium vegetable broth

1 cup(s)

70-85% dark chocolate

2 oz, chopped

Unsweetened cocoa powder

2 Tbsp

Garlic clove

4 clove(s), finely chopped

Chili powder

1 Tbsp

Kosher salt

1 Tbsp

Crushed red pepper flakes

1 tsp

Black pepper

½ tsp

Instructions

  1. Heat large nonstick skillet over medium. Add cumin seeds and stir until slightly darker in color and aromatic, about 2 minutes. Transfer cumin seeds to slow cooker. Remove skillet from heat, coat with nonstick spray, and heat over medium. Add tofu to skillet and cook, turning occasionally, until browned, 5 to 7 minutes. Transfer tofu to slow cooker. Stir in tomatoes, beans, onion, carrots, celery, bell peppers, broth, chocolate, cocoa powder, garlic, chili powder, salt, and crushed red pepper.
  2. Cover and cook chili for 4 hours on High or 8 hours on Low. Divide chili among bowls.
  3. Serving size: 11/2 cups

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