Chilly Weather = Chili Time

I don't know about anyone else, but I am completely addicted to the cooking competition show Top Chef.  This season takes place in Texas and a few episodes back they all had to compete in a chili cook off.  One of the groups made a mole inspired chili with cinnamon and chocolate, which inspired me to create the recipe below.  The best part about chili is that the longer it cooks, the better it tastes.  It's perfect for this time of year because you can spend 20 minutes getting this recipe going in the morning, then let it simmer away in a crock pot while you head out to do your holiday shopping.  Hours later, you can come in from the cold to a rich home cooked meal.  It will taste so hearty and flavorful that everyone will think you spent hours slaving away in the kitchen.  (Don't worry - your secret is safe with me.)

Vegetarian Chili

3 Tbsp olive oil
1/2 large white onion, diced
2 large jalapenos, cored and seeded, minced
6 cloves garlic, minced
2 tsp ground cumin
1/2 tsp cayenne pepper
1/2 tsp cinnamon
4 Tbsp chili powder
1 Tbsp salt
4 15 oz cans of beans, drained and rinsed
1 28 oz can of crushed tomatoes (including added puree)
1 cup vegetable broth
2 Tbsp bittersweet chocolate chips

 Heat oil in slow cooker (or large stock pot) over medium heat.  Add onions and saute until translucent, about 10 minutes.  Add jalapenos and garlic and saute for 2 minutes:

Add spices and salt.  Stir to coat onion and pepper mixture evenly.  Cook for one minute:

Stir in beans (I used 2 cans of black beans, 1 can of white beans, and one can of kidney beans because that's what I happened to have on hand, but you can use whatever beans you like best), tomatoes, and veggie broth and cook for 5 minutes (or until mixture begins to thicken slightly):

Stir in chocolate chips.  Cover slow cooker (or stock pot) and turn heat to the lowest setting.  Let the chili simmer away for at least 4 hours (up to overnight).

I topped my chili with sour cream, cheddar cheese, and chives and served it with cream biscuits (I found the recipe in the November issue of Bon Appetit).  Enjoy!