Go Back
Print

Chocolate Chili (V/GF)

Course Main Course, Soup
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 8
Author Bunny

Ingredients

  • 1 tbsp olive oil
  • 1 medium yellow onion diced
  • 1 8 oz package portobellos chopped
  • 1-2 chili peppers stemmed, seeded, and minced
  • 3 garlic cloves peeled and minced
  • 2 tbsp fresh sage finely chopped
  • 1 cup cherry tomatoes chopped
  • 1 15 oz can black beans drained and rinsed
  • 1 15 oz can pinto beans drained and rinsed
  • 2 cups tomato paste
  • 1 cup low-sodium vegetable broth
  • 2 tbsp chili powder
  • 2 tbsp raw cacao powder *see notes
  • 1 tbsp coconut sugar
  • 1 tbsp ground cumin
  • 1 1/2 tsp salt, or to taste (I used applewood smoked salt. Not necessary, but if you have some kind of smoked salt, I definitely recommend it!)
  • 1 tsp freshly ground black pepper
  • 1 tsp red pepper flakes

Instructions

  1. Add the oil to a large pot over medium-high heat. Once the oil it hot, add the diced onion, chopped mushrooms, minced peppers, garlic and sage. Let cook while stirring occasionally until veggies become somewhat tender, about 5 minutes. 

  2. Add the remaining ingredients and stir to combined. 

  3. Let cook while stirring often until all of the veggies are completely tender, about 20-30 minutes.

  4. Serve warm with your choice of rice, avocado, red onion, optional peppers and cilantro!

  5. Store leftovers covered in the refrigerator for at least a week.

Recipe Notes

To check out Addictive Wellness’ Cacao Powder, go to www.cleanbeautymart.com and look under ‘Beauty Food’! Then, use the coupon code “BUNNYS BITE” to get %5 off of all your orders plus FREE shipping for orders over $50! Keep in mind, 5% of all Clean Beauty Mart’s net profits are donated to environmental organizations working to save the planet!