Black bean chili

Since we’re a cold recovering family at home I thought a hearty chili with lots of garlic would help us heal, if nothing else, the soul. Since I don’t eat chicken soup, this is my being sick food. I like adding a little bit of dark chocolate to my chili because it makes a very nice and rich sauce for the beans and vegetables to simmer in. I learned this from a neighbor who treated my family and me to a home cooked Mexican meal one night. I like to serve my chili topped with diced avocado, cilantro and toasted pumpkin seeds.

An apple a day will keep the doctor away, well Noah who is still not feel well after his bout with both a cold and teeth coming sure loves nibbling on apples.

Heat oil in a large saucepan on low/medium heat. Cook garlic and jalapeño peppers for 1 minutes. Add carrots, corn, tomatoes, tomato paste, dark chocolate, maple syrup, water and 1 tbs bragg’s liquid amino’s to start with. Reduce to a simmer for 30 minutes. Add more bragg’s if needed, black beans, chili pepper and sprinkle cilantro over before serving.