Chocomole’ Black Bean Chili

[vc_row][vc_column][vc_column_text]Chocolate in chili? You betcha!!! I love mole’ sauce, so I figured, why not make a mole’ chili! This delicious one-pot meal contains tons of fiber, complex carbs and protein. Throw it over some brown rice or quinoa for even more nutrition. And it will satisfy your chocolate cravings too! Double win![/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/3″][vc_single_image image=”5302″ img_size=”full”][/vc_column][vc_column width=”2/3″][vc_text_separator title=”INGREDIENTS”][vc_column_text]
  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 4 garlic cloves, minced
  • 1 red bell pepper, deseeded and diced
  • 1-1/2 tablespoons chili powder (I like a blend)
  • 1 teaspoon sea salt
  • 1 teaspoon chipotle chili powder
  • 2 tablespoons raw cacao powder
  • 2 teaspoons cumin
  • 1 teaspoon cinnamon
  • pinch red pepper flakes (leave out if you don’t want it too spicy)
  • 1 large garnet yam, peeled and diced
  • 2 carrots, diced
  • 2 cans black beans, drained and rinsed
  • 1 can kidney beans, drained and rinsed
  • 1- 28 oz can fire roasted crushed tomatoes
  • 1/2 cup water or tomato sauce
  • Juice of a lime
  • 1/2 teaspoon lime zest
  • Diced avocado, for garnish
[/vc_column_text][vc_column_text]In a large pot over medium heat, saute onion, garlic and red bell pepper until soft. Add all spices and stir to incorporate the flavors. Cook for another 3 minutes. Add garnet yam and carrots. Stir to combine with spices. Cook for another 5-7 minutes. Add water, one tablespoon at a time, if mixture starts to stick. Now add beans, tomatoes and water or tomato sauce. Stir well to combine. Turn heat to low, cover pot and let cook for about 20-30 minutes or until potatoes are soft. Add lime juice and zest. Top with avocado before serving.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]


Melissa Costello

Author, Speaker, Culinary Plant-Based Nutrition & Health Empowerment Coach | Cleanse Expert

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