Black Bean & Chocolate Chili

2 T. vegetable oil
1-1/2 c. chopped onions
4 garlic cloves, minced or pressed
1 celery stalk, thinly sliced
1 small fresh chili, minced
1 T. ground cumin
2 t. dried oregano
1/2 t. ground cinnamon
Pinch of ground cloves
1 t. ground coriander
1/2 t. ground black pepper
1/2 t. salt
1-1/2 c. chopped bell peppers
3 c. cooked or canned black beans (2 15-oz. cans, rinsed and drained)
2 c. undrained crushed canned tomatoes (14-oz. can)
1 T. fresh lemon juice
1 T. soy sauce
1-1/2 oz. semi-sweet chocolate, broken into small pieces (about 1/4 c.)
Chopped scallions

In a saucepan, warm the oil on medium heat. Add the onions and garlic and saute until the onions become translucent, about 10 minutes. Add the celery and chile, cover, and cook for about 5 minutes.

Reduce the heat and stir in the cumin, oregano, cinnamon, cloves, coriander, black pepper, salt, and bell peppers. Cover and cook for 5 minutes, until the bell peppers begin to soften. Stir occasionally to keep the spices from burning. If needed, add a little juice from the canned tomatoes.

Add the black beans, tomatoes, lemon juice, and soy sauce. Bring the chili to a simmer, cover, and cook for 5-10 minutes. Stir in the chocolate. When it has melted, adjust the salt, black pepper, and lemon juice to taste.

Garnish with chopped scallions and serve as a side dish.

Serves 6-8.

Moosewood Restaurant Celebrates cookbook, p. 157.