What a unique and complex variation of the standard chili! This recipe combines several different types of chili peppers and chocolate to create an extremely savory chili. Top with organic sour cream.

INGREDIENTS

• 2 tbsp extra virgin olive oil
• 1 large onion, diced
• 4-6 garlic cloves, minced
• 3-4 tbsp ancho chili powder
• 4 tsp cumin
• 1-2 tsp dried oregano
• 1 quart vegetable or chicken broth
• 4 cups water
• 2 red bell peppers, diced
• 2 jalapenos, seeded and diced
• 4 (8-ounce) cans diced green chilies
• 1 medium butternut squash, peeled and diced
• 2 medium sweet potatoes, peeled and diced
• 2 medium potatoes, peeled and diced
• 1 tbsp tomato paste
• 1 large bunch swiss chard or kale
• 2-3 tbsp brown sugar
• 1-1.5 oz semi-sweet dark chocolate
• 1 tbsp soy sauce
• 1 tbsp balsamic vinegar

DIRECTIONS

1. In a large stockpot, heat oil over medium-high heat. Saute onions until brown, about 10 minutes. Add garlic, chili powder, cumin and oregano. Saute for 1 minute.
2. Add broth, water and red bell peppers through tomato paste. Bring to a boil. Reduce heat and simmer for 20 minutes, or until all vegetables are almost tender.
3. Stir in swiss chard/kale through chocolate. Stir until chocolate is melted and mixed evenly throughout. Cook for another 5-10 minutes until all the vegetables are tender and the swiss chard/kale is cooked.
4. Stir in soy sauce and vinegar, season with salt and pepper to taste.
5. Serve with organic sour cream.