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Cook the Book: Three-Bean Chocolate Chili

Today's Cook the Book recipe is a hearty vegetarian chili, rich with cocoa flavor. There's no meat to brown, and the canned beans barely take any time to cook, so it's quick and easy enough to be made on a weeknight.

While some chili recipes call for stirring cocoa powder into the braising liquid, Scharffen Berger recommends that you first toast the cocoa, along with the herbs and spices, in hot oil. This way, the chili will take on a richer color and aroma.

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