Chocolate-Chipotle Chili

It sounds odd and tastes amazing. Best of all, the 99%-100% chocolate used in this recipe is amazingly good for you and constitutes one of the sole vegetarian sources of iron.

Serves: 4

  1. 2 tbsp fat of your choice for sautéing. I personally used a mixture of avocado oil and melted butter.
  2. 1.5 cups red onion, chopped
  3. 4 cloves of garlic, minced
  4. 1 cup carrot, chopped
  5. 1 large red/orange/yellow bell pepper, chopped
  6. 1 cup frozen corn
  7. 1.5 tbsp cumin
  8. salt and pepper to taste.
  9. 2-3 tbsp chipotle chili peppers in adobo sauce, minced.
  10. 1 28 oz. can of diced tomatoes, unseasoned.
  11. 20-25 g bitter chocolate (99-100%)
  12. 1 dry cup of black beans, soaked (or 1-2 cans of black beans)


  1. Soak your black beans overnight with a little bit of water to cover.
    If you don’t have time to do this, that’s fine. Your cooking time will be about half an hour longer, but your beans will taste just fine. I personally soaked my beans for a puny two hours and just cooked them longer. They turned out amazing. Serious Eats has further thoughts on this.DSC_0555.jpg
  2. Sauté onions with your oil in a pot on medium heat.
  3. Once the onions turn translucent, add garlic and sauté for 30 seconds to one minute. Add carrot and bell pepper (and other vegetables if desired) and mix. Add frozen corn after about one minute and mix nicely.
  4. Add the cumin, salt, and pepper.
  5. Once the vegetables are starting to sweat and seem cooked, add the chipotle chilis. Stir well. Add water to prevent the vegetables from sticking where necessary.
  6. Drain the juice from the can of diced tomatoes (since this is normally tomato juice, it contains a lot of unnecessary carbohydrates — you’re better off draining then pouring). Add to the pot.
  7. Stir in the chocolate until melted.
  8. Add beans and their soaking liquid (or add fresh liquid if using a can) — this liquid contains valuable nutrients that would otherwise be lost.
  9. Simmer, covered, stirring occasionally. For soaked beans, cooking time is around 1 hr. For unsoaked beans, plan around for 1.5-2 hrs.
  10. Serve topped with shredded cheese and with a side of full fat sour cream.

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