Cacao is the purest form of chocolate you can consume, which means it is raw and much less processed than cocoa powder or chocolate bars. It’s one of the richest sources of antioxidants found in nature. Cacao also provides important minerals including magnesium and iron. Separated from the oily cacao butter, cacao powder is also a concentrated form of healthy dietary fiber.
Smokey Black Bean Chocolate Chili
- 1 tbsp Olive oil
- 1 large Onion, diced
- 3 cloves, Garlic, minced
- 1 Green bell pepper, diced
- 1 large Carrot, diced
- 1 tbsp Chili powder
- 1 tbsp Cumin
- 1 (28 oz) can Crushed tomatoes
- 1 cup Vegan beef flavored broth
- 1 tbsp Balsamic vinegar
- 2 tbsp Tamari
- 1 to 2 Chipotle Peppers in Adobo Sauce, minced (or use 1 tsp chipotle powder)
- 2 cups Cooked black beans
- 1 cup Corn (fresh or frozen, thawed)
- 1/3 cup Cacao powder (or use 2-4 oz dark chocolate, chopped)
- Coconut nectar, to taste
- 1/4 cup Cilantro, chopped
- Sea salt and pepper, to taste
- Heat oil in a large stockpot over medium-high heat. Add onions and garlic, and cook until onions are translucent, stirring occasionally. Add chili powder and cumin (if using chipotle powder, add it now), and cook for an additional 3 minutes or until fragrant.
- Add the tomatoes, broth, vinegar, tamari, bell peppers, and carrots. Bring to a boil then reduce to a simmer and cover, leaving the lid slightly ajar. Simmer until the carrots are soft but firm.
- Add beans, corn, cacao, coconut nectar, cilantro and chipotle peppers in adobo sauce (add 1 teaspoon at a time to desired taste). Season with salt and pepper. Add additional 1/2 cup of broth if chili is too dry. Then return to heat for a final 10 minutes or until beans and corn are heated through.
- Serve with crushed cacao nibs, minced scallions, and diced avocado.