Black Bean Chili (GF and Vegan)


3 bell peppers small diced
2 yellow onion small diced
2 sweet potato (small diced
1 butternut squash (small diced)
3 T tomato paste
2/3 cup red wine
3 T ground chocolate (good dark chocolate, can sub cocoa powder) 4tsp cumin 1T chili powder
1/4 tsp cayenne
1T salt
1.5 T brown sugar
3 14.5oz cans diced tomato
3 14.5oz cans black beans (drained and rinse) 8oz frozen corn kernels
2 cups vegetable stock (or chicken stock)


1. Add enough oil to coat large pot, heat, add onions and peppers.

2. Add butternut and sweet potato, and cook, stirring occasionally until tender (about 10 min, can roast these ahead of time at 350 for 10 min, to cut down on this time)

3. Add tomato paste and cook for 2 min. Add red wine and let simmer, for 5 minutes.

4. Add chocolate, spices, and tomatoes, simmer for 5 minutes.

5. Add corn, black beans and stock. Allow to sit and simmer for as little as 20 minutes, and up to a few hours. (can be made a day in advance!)