|Saturated fat||3 g|
|Polyunsaturated fat||0.9 g|
|Monounsaturated fat||3.8 g|
Spiked with espresso, chipotle, and chocolate
- In a large pot, heat oil over medium-high heat. Add onions and sauté until soft, about 10 minutes. Add celery, carrots, and garlic. Sauté for an additional 3 minutes.
- Add espresso powder, cumin, paprika, cinnamon, chipotle chili, and adobo and cook for about 2 minutes. Deglaze pot by adding white wine and scraping the bottom of the pot to loosen up stuck residue.
- Add the chocolate, poblano peppers, tomatoes, black and white beans, and soy sauce. Bring mixture to a boil and then reduce heat to a simmer. Simmer for 20 minutes and then add the frozen corn. Cook for an additional 15 minutes and then remove from heat. Season to taste with salt and black pepper.
- Top with green onions, cilantro, and lime wedges. Garnish with additional toppings like sour cream, non-fat Greek yogurt, grated sharp cheddar, crumbled cotija cheese, or sliced avocado, if desired.
Tip: Roasting peppers like poblanos is one of the easiest ways to add smoky depth to any dish. First, wash and dry the peppers. Then turn on an overhead vent or open a window before roasting, if possible. Using long metal tongs, place the peppers directly onto a gas-stove burner on high. Rotate them every minute to get an even char on all sides. The peppers should be completely black when done. Place the hot roasted peppers in a metal bowl and cover the bowl tightly with plastic wrap. Let steam at room temperature until cool. Once the peppers are cool, the char will peel right off. Remove seeds and core before using. Additionally, if this chili is a bit too sweet for you, try adding a tsp of vinegar to the pot and letting it simmer. The vinegar will act as a savory complement to the sugar.