Today I am combining 2 of my favorite things....cocoa and chili. I'm sure most of you have seen chili with chocolate in it before, I know I have. I have always wanted to make my own version and I finally got around to it. This is super easy and of course, just 8 ingredients.
I chose to go with black beans in the chili instead of traditional red beans, because I figured the black beans would enhance the cocoa and vice versa. Kind of like the whole black bean brownie craze, but in chili form.
Since sweetness compliments bitter flavors, corn is added to compliment the cocoa. This chili is incredibly easy, just basic ingredients and the whole meal comes together in less than 1 hour.
To take this chili to the next level and set it apart from traditional chili recipes, I added roasted potatoes on top. This chili has it all. It is healthy, hearty, nearly fat-free and lots of good protein. You know, because people never think there is protein in plant-based foods, which is crazy. There is nearly 19 g protein in a serving of this chili!
Oh yeah baby. You may have noticed I like to do that a lot in my soup recipes. There is just something about having something roasted and crispy on top of smooth soups/chilis that make them irresistible. Also, you know by now that potatoes are my favorite food.
If you're wondering if you can taste the cocoa, no you can't. It makes the chili more flavorful and have a richer flavor, but you can't technically taste the cocoa. My hubby had no clue it was in there, he just LOVED the chili.
Then, of course, you have to add chopped avocado and red pepper flakes, am I right?
I'll be anxiously awaiting to hear what you think of this cocoa black bean chili. Drop me a line below after you make it, I truly love hearing the feedback! You can also tag me on Instagram at #thevegan8, without that tag I will likely miss it!
- 8 small red potatoes (560 g) chopped into ½ inch cubes
- Salt and pepper
- 1½ cups finely chopped white onion (200 g, 1 medium onion)
- 1 large red bell pepper, chopped (mine was huge, so use 2 if yours are small)
- 3 cups water
- 1½ teaspoons fine sea salt (you may need more if your tomato sauce has no salt)
- 1 cup tomato puree/sauce (mine has salt added)
- 1½ tablespoons chili powder (increase to 2 for really spicy)
- 2 tablespoons unsweetened cocoa powder
- Optional: 1 teaspoon smoked paprika or 2 teaspoons liquid smoke (for a smoky flavor if desired)
- 3 15 oz cans salt-free black beans, drained and rinsed
- 1 cup corn (135 g, I used frozen)
- Optional toppings: chopped avocado, red pepper flakes, tomatoes
- Preheat an oven to 415 degrees and line a sheet pan with parchment paper.
- Chop your potatoes and spread out on the pan evenly. Sprinkle generously with salt and pepper. Bake for 15-20 minutes until very golden brown.
- While the potatoes are cooking, prepare the chili. Add the onion, bell pepper, water and salt to a large pot and bring to a boil. Once boiling, turn to medium-high and cook for 8 minutes.
- Add the tomato sauce, chili powder, cocoa powder and smoked paprika (if using) and turn the heat down to medium-low and cook for another 5 minutes.
- Add the drained beans and corn, raise the heat back to medium and cook another 5 minutes. Taste and add any salt/spices if necessary.
- Garnish with avocado, red pepper flakes or anything you like. Serve immediately.