February 28th is National Chili Day!

Food historians agree that chili originated in Texas. Chocolate originated in South America and was known for its medicinal qualities.  Combining chili and chocolate makes for an amazingly rich tasting dish with tons of antioxidant benefits. To reduce the sodium content use salt-free canned tomatoes and kidney beans

Serves 4-6

Ingredients
2 large onions
1 green bell pepper, cut into ½ inches
3 large garlic cloves, finely chopped
½ fresh jalapeno chili, finely chopped (including seeds)
2 Tbsp. olive oil
1 Tbsp. chili powder
1 tsp ground cumin
2 tsp salt
28-ounce can whole tomatoes, coarsely chopped with juice
2 zucchini, cut into ½ inch cubes
2-15 ounce cans kidney beans, rinsed
1 Tbsp. chopped dark chocolate
3 Tbsp. chopped fresh cilantro

Instructions

Sauté onions, bell pepper, garlic and jalapeno in oil in a 4-quart heavy pot over moderately high heat, stirring, until softened, about 5 minutes.  Add chili powder, cumin, and salt and cook, stirring, 1 minute.  Add tomatoes with juice and zucchini and simmer, partially covered, stirring occasionally to prevent sticking, 15 minutes, stir in beans and chocolate and simmer, stirring occasionally, 5 minutes, stir in cilantro.

Nutritional Information
Calories           360
Carbohydrates                     56 g (19%)
Fat                                               10 g (16%)
Protein                                    16 g (32%)
Saturated Fat                          2 g (10%)
Sodium                           1561mg (65%)
Polyunsaturated Fat           2 g
Fiber                                          17 g (69%)
Monounsaturated Fat       6 g
Thanks to Epicurious 12/99.