Cook The Book: Three-Bean Chocolate Chili

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Serious Eats
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 cup diced (1/4-inch) carrots

1 tablespoon extra virgin olive oil or canola oil

3 cloves garlic, minced

2 tablespoons unsweetened cocoa powder

1 tablespoon chili powder

1 teaspoon dried basil, crushed

1 teaspoon dried oregano, crushed

1/2 teaspoon ground cumin

1/2 teaspoon freshly ground black pepper, or to taste

One 28-ounce can tomatoes, chopped, with their liquid

1 cup water

1 tablespoon Dijon mustard

One 6-ounce can tomato paste

One 15-ounces can red kidney beans, drained and rinsed

One 15-ounce can Great Northern or cannellini beans, drained and rinsed

One 15-ounce can garbanzo beans (chickpeas), drained and rinsed

1 cup corn kernels, preferably fresh

1 cup diced (1/4-inch) zucchini


Optional Toppings

Hot sauce; grated parmesan cheese; green chiles, coarsely chopped; scallions, thinly sliced white and light green portions; sour cream

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