Cocoa-Coconut Chili

AuthorpadminCategoryDifficultyBeginner

This is a little bit different from that old vegan chili soup recipe, with added healthful ingredients— including cocoa powder, which is rich in antioxidants.

Yields9 Servings
Prep Time30 minsCook Time35 minsTotal Time1 hr 5 mins

 2 tbsp coconut oil/olive oil
 2 cups onion, diced
 1 cup celery, diced
 ½ cup red or yellow bell peppers, diced
 4 medium cloves garlic, minced
 1 tsp sea salt
 freshly ground black pepper
 2 tbsp mild chili powder
 ½ tsp cinnamon
  tbsp allspice
 3 tbsp cocoa powder
 28 oz diced tomatoes
 14 oz black beans, rinsed and drained
 14 oz kidney beans, rinsed and drained
 14 oz pinto beans, rinsed and drained
 14 oz light coconut milk
 ½ cup unsweetened shredded coconut
 2 tsp chipotle hot sauce
 1 cup frozen corn kernels
 1 tsp agave nectar (optional)
 2 fresh limes, cut in wedges

1

In a large pot on medium heat and add oil.

2

Then add in the onion, celery, bell pepper, garlic, salt, pepper, chili powder, cinnamon, and allspice and stir well.

3

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.

4

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.

5

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.

6

Stir in corn kernels and agave nectar, and cook another 5 minutes to heat through.

7

You can remove the cover to let the liquid reduce if desired.

8

Season to taste with additional salt, pepper, or hot sauce.

9

Serve with lime wedges and squeeze on generous amounts of juice.

Ingredients

 2 tbsp coconut oil/olive oil
 2 cups onion, diced
 1 cup celery, diced
 ½ cup red or yellow bell peppers, diced
 4 medium cloves garlic, minced
 1 tsp sea salt
 freshly ground black pepper
 2 tbsp mild chili powder
 ½ tsp cinnamon
  tbsp allspice
 3 tbsp cocoa powder
 28 oz diced tomatoes
 14 oz black beans, rinsed and drained
 14 oz kidney beans, rinsed and drained
 14 oz pinto beans, rinsed and drained
 14 oz light coconut milk
 ½ cup unsweetened shredded coconut
 2 tsp chipotle hot sauce
 1 cup frozen corn kernels
 1 tsp agave nectar (optional)
 2 fresh limes, cut in wedges

Directions

1

In a large pot on medium heat and add oil.

2

Then add in the onion, celery, bell pepper, garlic, salt, pepper, chili powder, cinnamon, and allspice and stir well.

3

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.

4

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.

5

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.

6

Stir in corn kernels and agave nectar, and cook another 5 minutes to heat through.

7

You can remove the cover to let the liquid reduce if desired.

8

Season to taste with additional salt, pepper, or hot sauce.

9

Serve with lime wedges and squeeze on generous amounts of juice.

Cocoa-Coconut Chili