Or Happy Passover!
You can buy the delish and highly spiritual treat in pretty cellophane at Whole Foods. My Jewish ancestors are happily celebrating in their graves. Probably less so about the fact that I’m embracing my heritage and more so about the fact that someone thought to cover matzoh in chocolate. PROGRESS, people. Progress.
The following recipe will not be served at a Seder, does not contain leaven (chametz) , and does contain chocolate. Any guesses?
If you guessed Chocolate Chili with a Hint of Lime you’d be right on. Chocolate dreidels for you! Aw crap. Wrong holiday. Sorry, ancestors.
Note: I hope you clicked on the dreidel link because it’s a Martha Stewart recipe for Chocolate Marshmallow Dreidels. Betcha never thought you’d hear those seven words in one sentence.
Chocolate Chili with a Hint of Lime
- 1 orange pepper, diced
- 1 red pepper, diced
- 2 poblano peppers, diced
- 1 cup of corn, frozen or fresh
- 1 zucchini, cubed
- 1 yellow squash, cubed
- 1 T apple cider vinegar
- 2 T olive oil
- 1 T ground cumin
- 1/2 t cayenne pepper
- 1 t cinnamon
- 1 t sauce from a can of a chipotle pepper in adobo sauce
- pinch ancho
- pinch paprika
- salt & pepper
1. Preheat oven to 400.
2. Combine all of the above ingredients in a large mixing bowl and stir to coat well.
3. Spread veggies and extra marinade onto a large cookie sheet lined with tinfoil or a silpat. Place in the oven and roast for 30 minutes.
Tomato Base Ingredients:
- 1 jalapeno, diced
- 4 cloves of garlic, minced
- 1 chipotle chili in adobo sauce, minced
- 1/2 a large white onion, diced
- 1 -2 T olive oil
- 2 T ground cumin
- 2 28 oz. cans fire-roasted diced tomatoes (I used the Muir Glen brand)
- 2 15 oz. cans of kidney beans (I like Eden Organic)
- 2 oz. dark chocolate (preferably a mexican chili type)
- zest of 1/2 a lime
- juice of 1 lime
1. Heat 1-2 T olive in a large saucepan over medium heat. Add onions and cook 3-4 minutes. Add jalapeno, garlic, and cumin and cook 2-3 minutes or until it’s fragrant.
2. Add 1 can of fire-roasted tomatoes. OPTIONAL STEP: Use an immersion blender to puree the tomatoes, onions, jalapeno, garlic, and cumin. Seems weird, but is essential to creating an insanely flavorful chili base.
3. After blending, add the remaining can of fire-roasted tomatoes, black beans, chocolate, lime zest, and lime juice. Reduce to a simmer.
4. When the veggies are done roasting in the oven, add them all to the pot, stir to combine, and heat through for 4-5 minutes.
That’s it. Top with an avocado or some vegan sour cream and you’re good to go.
If you choose to dip your matzoh in the chili, well, you’ll just have to face the wrath of your ancestors alone.