With some warm corn bread, this chili is a meal in itself. You wouldn’t know there was chocolate in the recipe, but it adds a subtle depth of flavor to the dish.

Makes 4 servings.

INGREDIENTS

  • 2 large onions (1 lb), coarsely chopped
  • 1 green bell pepper, cut into 1/2-inch pieces
  • 3 large garlic cloves,finely chopped
  • 1/2 fresh jalapeño chile, finely chopped
    (including seeds)
  • 2 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 2 teaspoons salt
  • 28-oz can whole tomatoes, coarsely chopped, with juice
  • 2 zucchini, cut into 1/2-inch cubes
  • 2 (15-oz) cans kidney beans, rinsed
  • 1 tablespoon chopped semisweet chocolate
  • 3 tablespoons chopped fresh cilantro

    DIRECTIONS

    Sauté onions, bell pepper, garlic, and jalapeño 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, 15 minutes. Stir in beans and chocolate and simmer, stirring occasionally, 5 minutes. Stir in cilantro.