Choco Fix (ed)!

When I am stressed, I reach for chocolate. I saw this sign in a bake shop and although a little blurry, you get the drift.

Funny how even the camera focused on the cookies on the shelf below. Shows where my mind is!

There are so many little bake shops on the walk to both my kiddoes'...like the yellow brick road only paved with cookies. There is even a chocolate factory to pass by and try to keep my mouth shut!!! Here are some more pix...

I have already done two cookie posts and while they are in keeping with our Green and Gold Rules (really good sweets), that's enough. And so, it was kind of fun when I got this recipe in my inbox this morning. It was a forward of a forward and so I sadly cannot credit the creator. Sounds so de-lish...just chock full of goodies and a perfectly yummy way to shue away some stress. Maybe even munch on during the Super Bowl. And while the long ingredient list may take some time to assemble, better to spend your time doing that than creating that picture at the bottom of this post!

Vegetarian Chocolate Chili

1¾ cups dried pinto (or Sangre de Toro or Rio Zape) beans, soaked overnight or quick-soaked

2 links Field Roast chipotle vegetarian sausages, crumbled

1 teaspoon + 1 tablespoon extra virgin olive oil or organic canola oil

1 large green bell pepper diced

1 large yellow or white onion, diced

3 large cloves garlic, minced

2 tablespoons ancho chile powder

2 tablespoons hot or mild New Mexico chile powder

2 teaspoons chipotle powder

½ teaspoon cayenne pepper

1 tablespoon ground cumin

2 teaspoons ground coriander

1½ teaspoons dried Mexican oregano

3/4 teaspoon salt

½ teaspoon freshly ground black pepper

3 tablespoons tomato paste

1 26-oz carton Pomi chopped tomatoes or Muir Glen canned crushed tomatoes*

12-ounce bottle chocolate stout beer (wow...pretty fun ingredient!)

1 tablespoon instant espresso powder

2 teaspoons molasses (or substitute brown sugar)

1½ ounces bittersweet chocolate, chopped

1 tablespoon freshly-squeezed lime juice

Cooked brown rice (optional)

Toppings: Avocado, red onions, cilantro, yogurt or sour cream (soy or regular)

Drain the soaked beans, then place in a large saucepan and cover well with fresh cold water. Bring to a boil, reduce heat and simmer until tender, about 1 hour, adding water as necessary. Let them sit until you’re ready to use them, then drain, reserving the cooking liquid.

Heat a teaspoon of oil on medium-high heat in a large, heavy-bottomed pot. Add the crumbled vegetarian sausages and cook for 3 minutes, stirring a few times (it will stick; it’s ok). Remove to a plate.

Heat the remaining oil on medium heat in the same pot. Add the onions, garlic and peppers. Cook for 8 minutes, stirring frequently and scraping the bottom of the pot to incorporate the sausage remnants that stuck to the pan. Add the tomato paste, chili powders, cumin, coriander, oregano, salt and pepper. Cook for 3-4 minutes, stirring frequently.

Add the tomatoes, beer, espresso powder and brown sugar or molasses. Bring to a boil, then reduce the heat and simmer for 15 minutes. Add the reserved vegetarian sausage and beans and simmer very gently for 10 minutes. If the chili seems much too thick, add a little of the bean cooking liquid. Stir in chocolate and lime and turn off the heat.

Serve on cooked brown rice with your toppings of choice, or refrigerate and serve the next day, when it’s even better.

* I recommend Pomi tomatoes in tetra packs, or Muir Glen tomatoes, as their cans no longer contain BPA.

Have a great weekend!

Oh no...no words to describe! Well, maybe "ICK!" works.