Spicy Cocoa Chili
Hearty chili loaded with veggies, beans, spices and cocoa to heat you up on a cold winter day. Plus it's gluten-free and dairy-free and vegan.
Ingredients
- 1 small onion
- 1 tbsp olive oil
- 2 cloves garlic (minced)
- 1 cup low sodium organic vegetable broth
- 2 sweet potatoes peeled & diced
- 2 large carrots
- 2 celery stalks
- 1 15 oz can navy beans
- 1 15 oz can chickpeas
- 1 28 oz can diced tomatoes
- 1 cup of water
- ½ cup red wine (any type will do)
- 1 tbsp Worcestershire sauce
- 1 tbsp apple cider vinegar
- 1 tbsp chili powder
- 1 tsp ground allspice
- 1 tsp cinnamon
- 1 tsp cumin
- ½ tsp cayenne pepper
- ½ tsp salt
- 1½ tbsp unsweetened cocoa powder
- Non-Vegan Options: shaved dark chocolate. Top with grated cheese like pepper jack for a kick
Instructions
- Start by dicing one small onion
- In a large stockpot heat 1 tbsp olive oil and add the onions.
- Mince 2 garlic cloves and add to the pot. Saute for a few minutes until the onions become translucent.
- Meanwhile, peel and chop the sweet potatoes and carrots along with the celery.
- Deglaze the pot with the vegetable broth and add the chopped vegetables. Cook for 5 to 10 minutes.
- Add all the remaining ingredients and spices to the pot, cover and bring to a boil.
- Reduce the heat to a simmer and cook for a least 45-60 minutes stirring occasionally so that the ingredients don’t stick to the bottom of the pot. The longer this dish simmers the more the flavors develop so letting it cook for longer than an hour is perfectly fine.
Notes
- This recipe can also be made in a crockpot.
- This chili tastes amazing on top of pasta. When choosing a pasta try to select a whole wheat or gluten-free plant-based version.
Nutrition
Calories: 136kcalCarbohydrates: 23gProtein: 2gFat: 3gSaturated Fat: 1gSodium: 306mgPotassium: 446mgFiber: 5gSugar: 6gVitamin A: 14549IUVitamin C: 5mgCalcium: 54mgIron: 1mg
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