Mexican Black Bean and Chocolate Chili Recipe

Black Bean and Chocolate Chili 


1 1/2 cups chopped onions

4 garlic cloves , minced

2 tablespoons olive oil

1 -2 jalapeno chile , minced

1 tablespoon cumin

1 stalk celery , sliced

1/2 teaspoon cinnamon

1 pinch ground cloves

2 teaspoons oregano

1/2 teaspoon ground black pepper , to taste

1/2 teaspoon salt , to taste

1 teaspoon ground coriander

1 tablespoon chili powder

1 tablespoon fresh lime juice (optional)

1 tablespoon soy sauce

1 1/2 ounces semisweet chocolate (about 1/4 cup)

vegan cheddar cheese or tofu sour cream or scallion , for serving

1 1/2 cups chopped bell peppers (red and green are nice)

2 (14 1/2 ounce) cans black beans , rinsed and drained

1 (14 1/2 ounce) can diced tomatoes


In a large skillet, heat olive oil over medium heat. Add onions and garlic and sauté until onions become soft and translucent, about 10 minutes. Add the celery and chile, cover and cook for another five minutes more. Reduce the heat and stir in spices, (cumin, oregano, cinnamon, cloves, coriander, chili powder, black pepper, salt) along with the bell peppers. Cover again and cook for another five minutes. Stir often to keep the spices from burning. If the pan gets too dry add a little liquid from the diced tomatoes, or some water. Next, add the black beans, tomatoes, lime juice (if using) and soy sauce. Let the chili simmer on low for 5 to 10 minutes, until it thickens slightly and flavors combine. Stir in the chocolate. When chocolate has melted, taste to adjust the salt and pepper. Serve with topping of your choice. 

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