This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Chocolate and chili?  It’s not only delicious, but it’s also healthy!

Justin Fox Burks is the self-proclaimed “Chubby Vegetarian.”

He’s here with an exciting recipe and some even more exciting news!


7-Layer Chipotle-Chocolate Chili

  • 1 16-ounce jar fire-roasted salsa
  • 1 cup dried green lentils
  • 2 cup vegetable stock
  • 1 cup water
  • 1/2 cup chopped raw walnuts
  • 1 chipotle chili from a can (minced)
  • 1 ounce 72% dark chocolate (1/3 of a bar)
  • 1 teaspoon cumin
  • Coriander Quinoa (recipe follows)
  • Cherry Tomato Pico De Gallo (recipe follows)
  • No-Fuss Guacamole (recipe follows)
  • 4 ounces cheese shredded cheddar cheese
  • 2 cups shredded lettuce
  • 1 cup Greek yogurt

Into a medium saucepan over medium-high heat, add the salsa, lentils, vegetable stock, water, walnuts, chipotle, chocolate, and cumin. Cover and bring to a boil. Reduce mixture to a simmer for 40 minutes or until lentils are tender. (Most of the liquid will be absorbed by the lentils.)

While the chili cooks, make the Coriander Quinoa, Cherry Tomato Pico De Gallo, and No-Fuss Guacamole. Assemble each serving by adding 1/2 cup of Coriander Quinoa to a medium bowl and top it with 3/4 cup of the 7-Layer Chipotle-Chocolate Chili. Layer one quarter each of the cheese, lettuce, yogurt, and No-Fuss Guacamole. Finally, top it all off with 1/4 cup Cherry Tomato Pico De Gallo. Repeat the same pattern in 3 bowls. (Makes 4 servings.)

Coriander Quinoa

  • 2 cups vegetable stock
  • 1 cup white quinoa (rinsed under cold water)
  • 1 teaspoon coriander

Into a medium saucepan over high heat, bring the stock to a boil and add the quinoa. Cover and reduce to a simmer for 20 minutes. Uncover a fluff with a fork. (Makes 4 servings.)

Cherry Tomato Pico De Gallo

  • 1 small shallot (finely diced)
  • 1 pint cherry tomatoes (halved)
  • 1 cup cilantro leaves
  • Juice of 1 lime
  • 1 small Serrano pepper (finely diced)
  • Kosher salt and cracked black pepper (to taste)

Rinse the diced shallot under cold water. (This will keep it the onion from overpowering the mixture.) In a medium bowl, combine the shallot, tomatoes, cilantro, lime juice, and Serrano pepper. Add Kosher salt and cracked black pepper to taste. (Makes 4 servings.)

No-Fuss Guacamole

  • 2 ripe medium-sized Haas avocados
  • juice from 1/2 orange
  • 1/8 teaspoon granulated sugar (optional)
  • 1 teaspoon olive oil
  • Kosher salt and cracked black pepper to taste

Peel and dice the avocados and place them in a medium bowl. Add the orange juice, sugar, olive oil, salt, and pepper and then stir. (Makes about 1 1/2 cups.)