Dietary Vegetarian
Meal type Lunch, Main Dish
Misc Serve Hot
Occasion Barbecue, Casual Party
By author EVOO Marketplace- Lauren May


  • 1/4 cup Chipotle Infused Extra Virgin Olive Oil (EVOO Marketplace)
  • 3/4 cups Dark Chocolate Balsamic Vinegar (EVOO Marketplace)
  • 1 Large Yellow Onion (Fine Dice)
  • 3 cloves Garlic (Minced)
  • 1 Medium Green Pepper (Fine Dice)
  • 1 Medium Red Bell Pepper (Fine Dice)
  • 1 teaspoon Cayenne Pepper
  • 1 tablespoon Chinese Five Spice
  • 2 cans Kidney Beans (Drained And Rinsed)
  • 2 cans Pinto Beans (Drained And Rinsed)
  • 16oz Fire Roasted Tomatoes (Diced)
  • 1lb Ground Tofu (Or Ground Beef)
  • 40oz Vegetable Stock (Or Beef Stock)
  • dash Sea Salt (Ground)
  • dash Pepper (Freshly Ground)


Step 1
In a stock pot, heat Chipotle infused olive oil and
add Onion, Garlic and Bell Peppers. Sauté until softened and fragrant; about 5 minutes
Step 2
Add in ground tofu (or beef) and cook until lightly
Step 3
Add to the pot tomatoes and beans. Continue to
sauté, allowing all flavors to blend well.
Step 4
Pour in cooking stock, Cayenne, Five Spice and
bring pot to a boil. Once a rolling boil is achieved,
bring down heat to a simmer.
Step 5
Stir in Dark Chocolate balsamic vinegar, and cover
lightly with room for steam to escape, allowing for a
slow reduction.
Step 6
Allow to simmer and reduce for up to 6 hours. Monitor your chili pot, performing depouillage occasionally (skimming surface to remove skin and impurities that boil to the top, allowing for premium flavor and texture). Chili improves with time! To make the biggest impression, create your chili up to two days before serving to allow for complete blending and maturation of your unique flavor profile.


Click below to purchase these EVOO Marketplace products online:

Dark Chocolate Infused Balsamic

Chipotle Infused Olive Oil

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