Two of my favorite things in the wintertime are chili and chocolate…so here’s a delicious way to combine the two! I don’t know if it’s purely for the love of things spicy and love of things sweet, or if it’s because in Texas we never actually had cold winters (and hot soup with windows open just seems wrong) – and here in KC I can actually use soups to warm me, cuddled up under a blanket (or dog)! This would be excellent followed up by a cup of Double Chocolate Diablo – if you’re having a wicked chocolate craving 😉 A little bit about mole (pronounced mole-ay, not like the animal or spy)… During Dia de los Muertos, mole is a popular offering to dead loved ones, because of its many ingredients. Since mole is eaten on special occasions, many see it as a fit offering – and we all know that is coming up, right after Halloween!! This recipe makes about 4 servings.
4 C veggie broth
1 small can tomato sauce
2-3 TBSP canola oil
1 medium onion, diced
1 C diced golden potatoes
1.5 C cooked chickpeas (or 1 can, drained and rinsed)
1 tsp minced ginger
1 TBSP cocoa powder
2 TBSP chili powder
1/4-1/2 tsp cayenne *optional
1 tsp cumin
1/2 tsp coriander
1 tsp salt
fresh black pepper, to taste
1. Warm the canola oil over medium heat, in a large stock pot. Dice the onion.
2. Add onion and minced ginger to warmed oil, and cook about 3-5 minutes, meanwhile dice the potatoes.
3. Add in spices (cocoa powder, chili powder, cayenne, cumin, coriander, salt and pepper), and stir. Add in tomato sauce, potatoes, chickpeas, and broth.
4. Bring to a boil, reduce to simmer, and cook for approximately 15-20 minutes (until potatoes are cooked through). Serve with cornbread, tortillas, or tortilla chips. Enjoy!
**I would also recommend adding in some diced tomatoes, just to round out the tomato flavor!
On This Day In History: Casper the Friendly Cupcake!