A delicious vegetarian chili, enriched with our Guajillo Chili Chocolate Disc, is topped with a layer of cheesy tamale goodness. This is a great, hearty dish for casual entertaining, and leftovers reheat beautifully.

Serves 4

Ingredients:

1 tablespoon vegetable oil
1 small onion, finely chopped
2 cloves garlic, finely chopped
1 zucchini, coarsely chopped
1 red pepper, coarsely chopped
1 16-oz can kidney beans
1 16-oz can diced tomato
3 tablespoons chili powder
1 2.5 oz package Taza Guajillo Chili Chocolate Disc, chopped
1 cup milk
1 cup quick cooking grits
pinch red pepper flakes
1 cup corn kernels
3 scallions, sliced
1 cup shredded sharp cheddar cheese
Salt and pepper, to taste

To Prepare:

1. Heat vegetable oil in a large skillet over medium high heat until shimmering. Add onions and garlic and cook until just beginning to soften, about 3 minutes. Add zucchini and pepper and continue to cook until the vegetables just begin to soften, about 4 minutes. Add kidney beans, diced tomato, chili powder and chopped chocolate. Bring to a simmer and cook for 10 minutes, or until liquid has reduced. Remove from heat and season to taste with salt and pepper. Place in a 13”x9” baking dish (or other similar size).

2. Bring 3 cups of water and milk to a simmer, add grits and chili flakes and cook for 5 minutes until thickened. Remove from heat and add scallions and cheese and season to taste with salt and pepper. Pour on top of chili and top with additional cheese if desired. Refrigerate overnight or bake in a 350 degree oven until bubbling. Serve with sour cream and sliced scallions to pass.