|Red Bean Chili with Cinnamon and Cocoa topped with Tofutti Sour Cream|
Red Bean Chili with Cinnamon and Cocoa
1 medium red onion, diced
4 cloves garlic, minced
2T olive oil
2 cans red beans, drained and rinsed
2 cans petite diced tomatoes
1t ground cinnamon
1t unsweetened cocoa powder
1/2t chili powder (or more to taste)
In medium sauce pan add olive oil and onion. Saute on medium-high heat until the edges of the onion begin to brown. Add minced garlic and continue to saute for 3 additional minutes. Add remaining ingredients to the sauce pan and simmer on low heat for 30 minutes.
A friend suggested serving this dish as Cincinnati chili over spaghetti noodles. Perhaps I'll try that next. This time, I topped it a dollop of Tofutti (vegan) sour cream and ate it with a spoon. Yum!
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