Chocolate Chili with Cauliflower Popcorn
From Eat Fresh Food: Awesome Recipes For Teen Chefs (Bloomsbury, 2009)
This delicious vegetarian chili is made dark and mysterious with a touch of semisweet chocolate and cinnamon. Chocolate and cinnamon are used together in several Mexican dishes. Small roasted florets of white cauliflower turn a simple idea into something that looks really dramatic.
½ pound dried black beans
2 large garlic cloves
4 tablespoons olive oil
2 cups finely chopped onions
1 ½ tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon dried oregano leaves
28-ounce can crushed tomatoes
¼ teaspoon ground cinnamon
1½ ounces semisweet chocolate, chopped
1 large cauliflower
¼ cup chopped cilantro or parsley
1. Put the beans in a pot and cover with water. Bring to a boil and boil for 2 minutes. Drain the beans in a colander.
2. Peel the garlic and finely chop. Heat 2 tablespoons of the oil in a 4-quart pot. Add the garlic and onions and cook over medium-high heat for 10 minutes until soft. Add the chili powder, cumin, oregano, and 1teaspoon salt. Cook, stirring, for 2 minutes until fragrant. Stir in the tomatoes, drained beans, cinnamon, and 5 cups water. Bring to a boil. Lower the heat, cover the pot, and simmer for 1½ hours, stirring often. Add the chocolate and stir until melted. Cook, uncovered, for 30 minutes until thick.
3. About 40 minutes before serving, preheat the oven to 400 degrees. Cut the cauliflower into ½-inch florets. Put in a bowl and toss with the remaining 2 tablespoons of olive oil and salt to taste. Place on a rimmed baking sheet and roast for 35 minutes until golden. Shake the pan often during baking to prevent sticking. Remove from the oven. Ladle chili into bowls and top with “popcorn” and herbs.