Dried chilies offer deep, smoky and earthy flavours and are a base for many spicy sauces. They are a rich source of Vitamin A.
Ancho, a dried version of the fresh poblano chili, is the most commonly used chile in Mexico. It is brick red to dark mahogany in colour and medium hot. If ancho is not available, use other dried red chilies.
Unsweetened chocolate is a combination of cocoa solids and cocoa butter. It is too bitter to nibble but ideal for our ancho chocolate chili as its intense taste is not easily overpowered by competing flavours.
2 medium-sized dried ancho chilies or 1 tsp (5 mL) chili powder
1/2 tsp (2 mL) ground cumin
1 1/2 tsp (7 mL) dried oregano
1/4 tsp (1 mL) cinnamon
1tsp (5mL) sea salt
2 tbsp (25 mL ) extra-virgin olive oil
2 tbsp (25 mL) finely-chopped garlic
1 cup (250 mL) thinly-sliced red onion
1 cup ( 250 mL ) thinly-sliced shiitake mushrooms
1/2 cup (125 mL) corn niblets frozen or from a can
1cup (250 mL) zucchini, cut into 1/2-inch(1-cm) pieces
1 lb (450 g) Swiss chard, stalks and veins removed, chopped
1 oz (28 g) unsweetened chocolate, grated
28 oz (796 mL) can organic diced tomatoes
1 (14 oz/398 mL) can organic pinto beans, drained
1. Slice chilies lengthwise; remove stem and seed. To toast chilies, heat a small dry skillet over medium heat. Add chilies, pressing down with tongs for 1 minute, turning over and toasting for 30 seconds on other side.
2. When cool, slice into four. Pulse in spice grinder until finely ground. Place in small bowl with cumin, oregano, cinnamon and salt.
3. In a large saucepan, heat olive oil over medium heat. Sauté garlic for 1 minute. Add onions, cook for 5 minutes. Add mushrooms, corn, zucchini, chard and 1/2 cup (125 mL) water or stock. Cook, covered and stirring occasionally, for 5 minutes.
4. Mix in chili spice mixture. Stir in chocolate and tomatoes. Reduce heat and simmer, covered, for 15 minutes.
5. Stir in beans. Simmer for 5 more minutes or until beans are hot. Serve with garnishes: chopped tomatoes, sour cream, chopped coriander, chopped sweet onions, corn bread, roasted salted cashews.
Serves 4 – 6
