Black Bean Chili

I would like to consider myself a chili purist. It has to have meat and stuff with a good deal of spice and depth. I can't recall having done a vegetarian chili before and, I must admit, I approached the whole thing with a little trepidation.

This really had a deep, rich and surprisingly meaty flavor and texture. And not a scrap of meat to be found near it. That must be the black beans talking. Anyways, the Mexican chocolate brings just the right amount of sweetness and the smoked paprika (which I KNOW I've talked about before) brings it's smoky awesomeness. This one's a keeper and a snap to throw together.

You could serve it over rice, too, if you want.

1 tablespoon olive oil
1 large diced onion
2 cloves minced garlic
2 ribs celery, diced
1 diced red pepper
1 diced green pepper
1 minced jalapeno
1 teaspoon coriander seeds, toasted and ground
2 teaspoons cumin seeds, toasted and ground
1 tablespoon hot paprika (smoked, if you can get it)
¼ teaspoon ground cinnamon
1 can black beans, rinsed and drained
2 cans chopped tomatoes and their juice
1 tablespoon Mexican chocolate
1 tablespoon chopped cilantro
½ teaspoon kosher salt
½ teaspoon ground black pepper

Heat the oil in a large sauce pot. Add the onions and garlic and saute until the onions are translucent. Add the celery and sweat 1 minute. Add the peppers and jalapeno/ Saute until very hot, about 2 minutes. Add the coriander, cumin, paprika, and cinnamon and saute until aromatic, about 2 minutes.

Add the beans and tomatoes. Simmer until the vegetables are tender and the flavors have developed, about 20 minutes

Just before serving, season the chili by adding the chocolate, cilantro, salt and pepper.