You can serve Cocoa-Coconut Chili soup with your choice of a salad of romaine lettuce, chopped jicama, and fresh tomatoes tossed with Cumin-Cinnamon Vinaigrette, and tortilla chips with Guacamole for garnish. This healthy chili soup is high in protein and will boost your immune system with high antioxidants.
AuthorpadminCategorySoups & StewsDifficultyBeginnerThis is a little bit different from that old vegan chili soup recipe, with added healthful ingredients— including cocoa powder, which is rich in antioxidants.
In a large pot on medium heat and add oil.
Then add in the onion, celery, bell pepper, garlic, salt, pepper, chili powder, cinnamon, and allspice and stir well.
Cover the pot and continue cooking for 7–9 minutes, don't forget to stir occasionally and reduce heat if you see that garlic or onions or starts to burn.
When you see that onions start to get soften, add cocoa and stir for 1–2 minutes. After that, you can add the tomatoes, coconut milk, beans, and coconut, and stir to mix well.
Increase heat to bring to a boil quicker. After start boiling, you can reduce the heat to low, put the cover back, and simmer for 20–25 minutes, stirring occasionally.
Stir in corn kernels and agave nectar, and cook another 5 minutes to heat through.
You can remove the cover to let the liquid reduce if desired.
Season to taste with additional salt, pepper, or hot sauce.
Serve with lime wedges and squeeze on generous amounts of juice.
Ingredients
Directions
In a large pot on medium heat and add oil.
Then add in the onion, celery, bell pepper, garlic, salt, pepper, chili powder, cinnamon, and allspice and stir well.
Cover the pot and continue cooking for 7–9 minutes, don't forget to stir occasionally and reduce heat if you see that garlic or onions or starts to burn.
When you see that onions start to get soften, add cocoa and stir for 1–2 minutes. After that, you can add the tomatoes, coconut milk, beans, and coconut, and stir to mix well.
Increase heat to bring to a boil quicker. After start boiling, you can reduce the heat to low, put the cover back, and simmer for 20–25 minutes, stirring occasionally.
Stir in corn kernels and agave nectar, and cook another 5 minutes to heat through.
You can remove the cover to let the liquid reduce if desired.
Season to taste with additional salt, pepper, or hot sauce.
Serve with lime wedges and squeeze on generous amounts of juice.
Did you make this Cocoa-Coconut Chili recipe?
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