Dinner tonight: vegetarian chili

Here's a perfect example of using just a little bit of something to get a lot of flavour in return. Semi-sweet chocolate chips — stirred in at the end of cooking — are the secret to the deep, rich taste of this chili.

Preparation time 10 minutes

Cooking time 45 minutes

Serves 4

• 15 ml (1 tbsp) olive oil
• 2 garlic cloves, minced
• 350 ml (1 1/2 c) chopped onion, divided
• 250 ml (1 c) seeded and chopped green pepper
• 1 can (425 g/15 oz) pinto beans, rinsed and drained
• 1 can (425 g/15 oz) black beans, rinsed and drained
• 2 cans (400 g/14 1/2 oz each) diced tomatoes, with juice
• 1 can (225 g/8 1/2 oz) whole-kernel corn, rinsed and drained
• 20 ml (4 tsp) chili powder
• 10 ml (2 tsp) ground cumin
• 10 ml (2 tsp) dried oregano
• 30 ml (2 tbsp) semi-sweet chocolate chips
• 5 ml (1 tsp) salt
• 1 ml (1/4 tsp) freshly ground black pepper
• 125 ml (1/2 c)  sour cream
• 125 ml (1/2 c) shredded cheddar cheese

1. Heat the oil in a large pot over medium-high heat.
2. Add the garlic, 275 millilitres (1-1/4 cup) of the onions and the green pepper. Cook, stirring occasionally, until softened, six to seven minutes.
3. Stir in the pinto beans, black beans, tomatoes (with juice), corn, chili powder, cumin and oregano. Bring the mixture to a boil, then reduce the heat to medium-low, cover and simmer, stirring occasionally, until the mixture thickens slightly, 35 to 40 minutes.
4. Remove from the heat and stir in the chocolate chips, salt and pepper.
5. To serve, spoon the chili into four serving bowls and top each with 30 millilitres (two tablespoons) sour cream, 15 millilitres (one tablespoon) chopped onion and 30 millilitres (two tablespoons) cheese.

• If you like a little heat to your chili, add a minced jalapeño or serrano pepper in with the vegetables.
• Don't like pinto or black beans? Substitute your favourite bean.
• If you prefer a more intense flavour, try making the chili the night before and let the flavours develop while it chills.

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