Yogurt or sour creamOptional. Use dairy-free products if vegan
Lime wedgesOptional
Instructions
Heat the oil in a large cast iron pot over medium-high heat. Add the onion and habanero; sauté until the onion is translucent (for about 8 minutes).
Add the garlic and sauté for 1 minute.
Add in the bay leaves, cocoa powder, and smoked paprika. Sauté for 1 minute
Mix the chopped tomatoes and stir occasionally for 1 minute before adding the broth
Bring the chili to boil, stirring occasionally, and reduce the heat to medium-low and let it simmer for until the chili thickens (about 30 minutes).
Season with salt and pepper.
Serve in bowls with yogurt and lime.
Notes
We really enjoyed this delicious chili. It was hot so the optional yogurt was needed! It can be served with rice but we just some bread.Other great toppings: tortilla chips shredded cheese, such as cheddar or pepper Jack (if non-vegan); halved cherry tomatoes; thinly sliced scallions; diced avocado.