Cheap easy diet-friendly nearly-zero-points veggie chili

nungesser posted: “My housemates are both perpetually dieting (and it helps me too) so in frigid winter months I make this recipe a lot. It’s very flexible, throw any sort of veggies in there. This is easily two days worth of food for three big guys.”

The following recipe is fiction. Any resemblance to any person (alive or dead,) or any comestible (fresh, whole, chopped, dried, or ground) is entirely coincidental.

1 onion, chopped
2 bell peppers, chopped
2 cloves garlic, chopped
2 jalapeños (or other chile pepper; poblanos are good), seeded and chopped
2 tablespoons olive oil
2 boxes (26-ounces each) Pomì chopped tomatoes
1/2 cup water
4 cans (15 ounces each) of any kind or mixture of beans, rinsed and drained
1/4 cup red wine vinegar
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground cayenne or red pepper flakes, or to taste
1 can (16 ounce) corn
1 bag frozen corn
8 ounces mushrooms, sliced
2 tablespoons unsweetened cocoa
2 ounces semisweet or dark chocolate, chopped

  1. In a big pot or Dutch oven, sauté onion, bell peppers, garlic, and jalapenos in olive oil until softened.
  2. Mix in chopped tomatoes, the half cup water, the corn, and the mushrooms.
  3. Add chili powder, salt, pepper, cumin, and oregano. Add cayenne or red pepper flakes, and unsweetened cocoa powder. Bring to a boil. Simmer and stir until it thickens.
  4. Add chopped chocolate and stir until it’s melted in.
  5. Serve on cornbread or baked potatoes, or use it to make a Tennessee corn pone with Corn Pone Topping!

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