Cocoa Chili
Dive into the bold and unexpected flavors of Cocoa Chili, a rich and hearty dish that reimagines a classic comfort food. This recipe takes traditional chili to the next level with the addition of unsweetened cocoa powder and a hint of ground cinnamon, creating a savory-sweet depth that's perfectly balanced by smoky paprika and earthy cumin. Packed with tender ground beef or turkey, vibrant bell peppers, protein-rich kidney and black beans, and a medley of warming spices, this chili is slow-simmered to perfection in just under an hour. Ideal for cozy family dinners or meal prep, it’s easily customizable with toppings like shredded cheese, sour cream, diced avocado, or fresh cilantro. Perfect for lovers of spice and bold flavor, this cocoa-infused chili is sure to become a winter favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 large bell pepper, diced
- 3 cloves garlic, minced
- 1 pound ground beef or turkey
- 28 ounces canned diced tomatoes (with juice)
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned black beans, drained and rinsed
- 2 tablespoons tomato paste
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoons ground cinnamon
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup beef or chicken broth
- optional toppings: shredded cheese, sour cream, diced avocado, chopped cilantro
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and bell pepper. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the ground beef or turkey to the pot. Cook, breaking it up with a spoon, until browned and fully cooked, about 6-8 minutes. Drain any excess fat if necessary.
Stir in the tomato paste, cocoa powder, chili powder, ground cumin, smoked paprika, ground cinnamon, salt, and black pepper. Cook for 1-2 minutes to toast the spices and develop their flavors.
Pour in the canned diced tomatoes (with their juice), kidney beans, black beans, and broth. Stir everything to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Simmer uncovered for 30 minutes, stirring occasionally, to allow the flavors to meld and the chili to thicken.
Taste and adjust seasoning with additional salt or spices, as desired.
Serve hot with your favorite toppings such as shredded cheese, sour cream, diced avocado, or chopped cilantro.
Nutrition Facts
Calories |
433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.5 g | 29% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 975 mg | 42% | |
| Total Carbohydrate | 36.1 g | 13% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 6.6 g | ||
| Protein | 23.9 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 126 mg | 10% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1022 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
