Anything with the word cocoa in it sounds delicious and needs to be made immediately! Cocoa Chili may sound unusual, but it is tasty in a surprising way. With this cold, snowy weather, I figured this would be a great time to post this chili recipe!
- 2 tbsp coconut oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1/4 cup unsweetened cocoa powder
- 1 tsp oregano
- 1/2 tsp cinnamon
- 1 tsp cumin
- 1/2 tsp salt
- 1/2 tbsp chipotle sauce*
- 1.5 tbsp raw sugar
- 2 14 oz cans diced tomatoes
- 1 cup veggie broth**
- 1 can mild green chilies
- 3 cans of beans, drained and rinsed (I used black beans, kidney beans, and cannellini beans)
- 1 cup TVP
- In a large pot, heat oil over medium heat.
- Saute onion and pepper until soft, stirring occasionally.
- Add garlic and stir again, cooking for about 1 minute.
- Add cocoa powder, oregano, cumin, salt, and cinnamon and stir for about 1 minute.
- Add in tomatoes (with the liquid), veggie broth, green chilis, and chipotle sauce and stir to combine.
- Bring to a boil. Once boiling, reduce to a simmer. Add beans and sugar.
- Simmer over medium-low heat, stirring occasionally.
- Allow to cook for about 20 minutes. Stir in TVP.
- Continue to cook for another 10-25 minutes, until desired consistency is reached. The longer it cooks, the more it will thicken.
- Adjust spices to taste and serve!
* If you don’t have chipotle sauce, you can just use any hot sauce. Maybe add in about 1 tsp of chili powder as well?
** I used 1 cup of veggie broth, but you can add up to 2 cups if you like your chili less thick.
For an even quicker meal, I’m sure this can even be prepared in a crockpot. Just put everything in the crockpot, stir, and allow to cook on low 7-8 hours or on high 4-5 hours. If you use the crockpot, you won’t have sauted veggies unless you do that step before adding everything to the crockpot, but I’m sure it still tastes great!
Based on 8 servings, this recipe yields approximately 245 calories and 16g protein.