To relieve my dad of household duties one night last week, I set out to make a hearty vegetarian chili with cornbread for dinner (to which he was very grateful). I was intrigued by this particular recipe because it uses both fresh orange juice and cocoa powder! This may seem unusual, as it did to me at first, but let me assure you that the results are pretty fantastic. My evening of rainbows and unicorns was abruptly jarred while doing the dishes, however. A small plate slipped out of my hands into the sink, shattered, and all of a sudden blood was everywhere. It happened so fast that I was left staring in shock for a few seconds at my throbbing hand, thinking to myself how I'd never bled that fast or that much before. I thought it would be appropriate at this point to reach for a cloth and mop myself up. And then go in search of gauze and tape. I still don't know how, excactly, the plate sliced me on its way down. Perhaps I never will. I guess the moral of the story is: This chili is great. So great, in fact, that I'd do the night all over again, bloody hand and all. It was worth it just to see my dad relaxed for a whole evening! Spicy 3 Bean Chili with Orange, Cocoa, and Cinnamon 3 Tbsp olive oil 2 cups chopped onions 3 cloves garlic, minced 4 tsp. chili powder 4 tsp. cumin 1 tsp. cinnamon 1 tsp. unsweetened cocoa powder 1/2 tsp. crushed red pepper flakes 1/2 tsp. thyme 1/4 tsp. paprika 1 can each: black beans, kidney beans, white navy beans 1 28-ounce can diced tomatoes in juice juice from 1/2 orange 15 ounces vegetable broth chopped fresh cilantro 1. Heat olive oil in a heavy saucepan over medium-high heat. Add onions and saute 5 minutes. Mix in garlic and spices, cooking until fragrant (about 1 minute). Add beans, tomatoes, and orange juice, stirring to combine. Add veggie broth and stir. Cover and simmer for about 15 minutes to let flavors combine. Stir in chopped cilantro and serve!