Bowls of vegan cacao chili made with Navitas Organics Cacao Powder and Bittersweet Cacao Wafers, topped with cilantro, avocado, peppers, and lime.

Vegan Cacao Chili Recipe

This delectable, hearty dish combines the warmth of traditional chili with the richness of cacao, creating a satisfying and nutritious meal that's perfect for cozy evenings or gatherings. Enjoy it garnished with fresh cilantro, avocado chunks or a sprinkle of dairy-free cheese for an extra touch of indulgence.

INGREDIENTS

2 Tbsp. extra virgin olive oil or avocado oil
1 medium onion, diced
3 garlic cloves, minced
1 red bell pepper, diced
1-1½ tsp. salt, to taste
2 Tbsp. chili powder
2½ tsp. cumin
1 tsp. cinnamon
1 tsp. smoked paprika
1 can (28 ounces) diced tomatoes
2 cans (15 ounces) red kidney beans or 1 can kidney beans and 1 can black beans, drained and rinsed
1 large sweet potato, cubed
3 Tbsp. Navitas Organics Cacao Powder
30 Navitas Organics Bittersweet Cacao Wafers

DIRECTIONS

In a large Dutch oven or pan, heat oil. Add onions, garlic, peppers, salt, chili powder, cinnamon, and smoked paprika. Stir well. Cook over medium heat for 2 minutes.

Add 1/2 cup water and stir to ensure you get all the spices to coat the veggies. Continue cooking for 5 minutes.
Add tomatoes including juice, beans, sweet potato, cacao powder and cacao wafers and 1/2 cup of water. Stir to combine.
Bring to a boil, cover pan, lower heat and simmer for 25 minutes or until sweet potatoes are cooked.
Add toppings of choice and enjoy!

Makes 6 servings

 

Submitted by Vicky Cohen & Ruth Fox | May I Have That Recipe?
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Image of Vegan Cacao Chili Recipe

Vegan Cacao Chili Recipe

Vicky Cohen & Ruth Fox | May I Have That Recipe?

Servings

6

This delectable, hearty dish combines the warmth of traditional chili with the richness of cacao, creating a satisfying and nutritious meal that's perfect for cozy evenings or gatherings. Enjoy it garnished with fresh cilantro, avocado chunks or a sprinkle of dairy-free cheese for an extra touch of indulgence.

Ingredients

  • 2 Tbsp. extra virgin olive oil or avocado oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 red bell pepper, diced
  • 1-1½ tsp. salt, to taste
  • 2 Tbsp. chili powder
  • 2½ tsp. cumin
  • 1 tsp. cinnamon
  • 1 tsp. smoked paprika
  • 1 can (28 ounces) diced tomatoes
  • 2 cans (15 ounces) red kidney beans or 1 can kidney beans and 1 can black beans, drained and rinsed
  • 1 large sweet potato, cubed
  • 3 Tbsp. Navitas Organics Cacao Powder
  • 30 Navitas Organics Bittersweet Cacao Wafers
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Directions

  1. In a large Dutch oven or pan, heat oil. Add onions, garlic, peppers, salt, chili powder, cinnamon, and smoked paprika. Stir well. Cook over medium heat for 2 minutes.
  2. Add 1/2 cup water and stir to ensure you get all the spices to coat the veggies. Continue cooking for 5 minutes.
  3. Add tomatoes including juice, beans, sweet potato, cacao powder and cacao wafers and 1/2 cup of water. Stir to combine.
  4. Bring to a boil, cover pan, lower heat and simmer for 25 minutes or until sweet potatoes are cooked.
  5. Add toppings of choice and enjoy!
Servings: 6
Submitted by:

Vicky Cohen & Ruth Fox | May I Have That Recipe?