3mediumzucchini or 3 mediumyellow squash, quartered lengthwise and cut into 1/2-inch pieces
3⁄4lbkale, stems and center ribs discarded and leaves coarsely chopped
1teaspoonorange zest, grated
1ounceunsweetened chocolate, finely chopped
1 (14 1/2ounce) canwhole tomatoes with juice, drained, reserving juices, and chopped
3 (15 ounce) cans pinto beans, drained and rinsed
Serving Size: 1 (537) g
Servings Per Recipe:6
Calories from Fat 87 g19 %
Total Fat 9.7 g14 %
Saturated Fat 2.7 g13 %
Cholesterol 0 mg 0 %
Sodium 140 mg 5 %
Total Carbohydrate75.6 g 25 %
Dietary Fiber 24.6 g98 %
Sugars 6.5 g26 %
Protein 24.5 g 48 %
Slit chiles lengthwise, then stem and seed. Heat a dry heavy medium skillet over medium heat until hot, then toast chiles, opened flat, turning and pressing with tongs, until pliable and slightly changed in color, about 30 seconds, tear into small pieces.
Pulse cumin seeds and chiles in grinder until finely ground. Transfer to a small bowl and stir in oregano, cinnamon, and 1 1/2 teaspoons salt.
Cook onions in oil in a large heavy pot over medium-high heat, stirring occasionally, until softened. Add garlic and cook, stirring, 1 minute, then add chile mixture and cook, stirring 30 seconds. Stir in zucchini and kale and cook, covered, 5 minutes. Add zest, sugar, chocolate, tomatoes with their juice, and water and simmer, covered stirring occasionally, until vegetables are tender, about 15 minutes.
Stir in beans, about 5 minutes. Season with salt.
Chili improves in flavor if made 1 to 2 ahead. Chill, uncovered, until cool, then cover.