How To Make Black Bean Chili with Chocolate and Coconut
Take a wild ride into the world of new flavors with this vegan black bean chili recipe, mixed with sweet coconut and chocolate!
Serves:
Ingredients
- 1tbspolive oil
- 1white onion,large, chopped
- 6garlic cloves,minced
- ¼cupchili powder,good quality
- 1tbspcumin
- 8cupswater
- 1lbblack beans,dried, rinsed
- 4ozgreen chilis,diced
- ¼cupcoconut flakes
- 2tbspcocoa powder,unsweetened, use dark chocolate cocoa for vegan version
- 2tsporegano,dried
- 3tspchipotle chilis,in adobo sauce, minced to taste
- salt and pepper,to taste
- chocolate chips,to top
- coconut flakes,toasted
Instructions
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Heat the oil in a large stockpot over medium-high heat. Add the onion and garlic and cook for 4 to 5 minutes until translucent, stirring occasionally. Add in chili powder and cumin cook for an additional 3 minutes until fragrant.
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Add in the water, black beans, green chiles, coconut flakes, unsweetened cocoa powder, and oregano. Bring to a boil, then reduce heat to medium-low and cover, leaving the lid slightly ajar.
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Simmer for about 2 hours or until the beans are mostly tender.
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Add in the chipotle peppers in adobo sauce by teaspoons until it reaches your desired taste. Season with salt and pepper, and add an additional ½ cup or more of water if needed.
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Return to heat for a final 30 minutes or until the beans are fully-cooked. Top with chocolate chips and coconut flakes, then serve.
Recipe Notes
For a smoother soup, feel free to use a potato masher or immersion blender to puree the black beans.
Nutrition
- Calories: 348.88kcal
- Fat: 6.97g
- Saturated Fat: 2.95g
- Monounsaturated Fat: 2.24g
- Polyunsaturated Fat: 1.24g
- Carbohydrates: 58.01g
- Fiber: 16.12g
- Sugar: 4.25g
- Protein: 18.80g
- Sodium: 1049.62mg
- Calcium: 158.18mg
- Potassium: 1421.37mg
- Iron: 6.35mg
- Vitamin A: 99.96µg
- Vitamin C: 49.45mg
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