Black Bean Chili with Dark Chocolate Cocoa

Jim Robinson

By Jim Robinson

Updated

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5 from 6 votes

Wanna give your staple chili recipe an unforgettable twist? Try adding chocolate!

Chili and chocolate go together like two peas in a pod. This unlikely duo creates a tasting experience like no other, blending sweet, savory, and smoky flavors that will have you craving more.

Below, you’ll learn how to make this healthy weeknight staple. It consists primarily of pantry staples and takes 10 minutes to prep.

Plus, the health benefits of this chili are immense, so you can feel good about indulging in this hearty recipe.

So next time you’re craving a twist on some classic comfort food, allow this black bean chili with chocolate to enchant your taste buds.

Black Bean Chili with Chocolate in a white bowl garnished with jalapeno slices, sour cream, and shredded cheddar, top view.

Why Add Cocoa Powder to Chili?

Most of us associate chocolate with desserts, so what’s this sweet staple doing in this chili recipe? 

Adding chocolate to chili adds so much complexity to the flavor. The bitterness of cocoa helps tame down the acidity of tomatoes while enhancing the spice of chili peppers and cumin. 

Cocoa powder also contains natural oils, which help thicken the chili and create a heartier texture. It also helps provide a touch of earthy aftertaste, which balances out the sweetness in chili.

It may seem odd to add chocolate to chili, but in traditional Mexican and Southwestern cuisine, cocoa powder is a staple spice for marinating and seasoning meat and stews.

Key Ingredients:

Black Beans. These tiny yet mighty legumes pack an incredible smoky flavor with a velvety texture that lends itself well to chili. These nutritional powerhouses are also loaded with protein, fiber, and essential vitamins and minerals.

Peeled Canned Tomatoes. These versatile gems add a touch of sweetness along with a rich, soupy texture to the chili. Tomatoes are rich in lycopene, an antioxidant that may help ward off diseases.

Chili Peppers. Try to use whole ones if you can find them, but canned or powdered chili peppers will do. Aside from adding a nice bite of spice to this chili, it also brings a dose of capsaicin, a compound that has been shown to have anti-inflammatory and pain-relieving properties.

Cinnamon. Another unlikely chili component, adding cinnamon is a game-changer in this recipe. It brings a sweet and spicy flavor that compliments the dish perfectly. Cinnamon is also loaded with antioxidants, anti-inflammatory compounds, and has been shown to lower blood sugar levels.

Unsweetened Cocoa Powder. Not only does it give this chili a rich and complex flavor, but cocoa powder is also a great source of antioxidants and can help lower blood pressure. Promising studies are also beginning to show a correlation between cocoa powder and improved brain function and cognitive ability. 

Dark Chocolate. This recipe doesn’t just stop at cocoa powder. Adding a tiny amount of dark chocolate can elevate the flavors to a new level. Aside from tasting divine, dark chocolate may help lower blood pressure and improve heart health. 

Ingredients for Black Bean Chili with Chocolate in various sized glass bowls, top view.

How to Make This Black Bean Chili

Tempted to take this flavorful chili for a spin? Tossing it together is a breeze, making it the ideal low-effort recipe for when you’re feeling too lazy to cook.

Start by heating olive oil over medium in a large soup pan. Add onions and saute for 1-2 minutes until translucent. Then add chopped garlic and let it saute for another minute.

Onions being sautéed in a saucepan, top view.

Add everything from the carrots to the cinnamon to the pot. Give it a good stir until the mixture is well blended, then bring it to a boil.

Reduce the heat to a simmer and cook for around 45 minutes.

Black bean chili cooking in a saucepan.

Turn off the heat, then mix in the cocoa powder and grated dark chocolate. Give it a taste, adjusting the seasonings if necessary.

Ingredients for Black Bean Chili with Chocolate being stirred in a pot with a wooden spoon.

Serve it in bowls and add optional garnishes like shredded cheddar cheese, minced cilantro, diced avocado, hot sauce, lime juice, fresh salsa, and/or sour cream.

How to Make it in a Slow Cooker

Want to make this recipe even easier? Try making it in a slow cooker for more hands-off cook time. Here’s how to make it happen:

  • Heat olive oil in a large skillet over medium heat. Add onions and sauté for 1-2 minutes, then add garlic and sauté for another minute.
  • Add everything from the carrots to the cinnamon to the slow cooker, then stir it until well-blended.
  • Cover and cook on low for 6-8 hours or high for 3-4 hours.
  • Turn off the heat and stir in the cocoa powder and dark chocolate. Taste and adjust seasonings, if necessary, before serving.

Recipe Tips/Variations/Substitutions:

Swap in other peppers for more heat. If you wanna add even more bite, feel free to swap out chili peppers for serrano or jalapeno peppers. Or add chipotle peppers for a smokier flavor.

Add in meat for more protein. This version is vegetarian, but if you eat meat, feel free to add ground turkey or ground beef for more protein to bulk this chili up.

Omit the chocolate for a traditional savory chili. If chocolate isn’t your jam, feel free to leave it out. This chili recipe is still delicious without the nuanced flavor of chocolate.

Use any beans you have on hand. While the smokiness of black beans pairs well with the chocolate, you can also use any legumes found in your pantry. Kidney beans, lentils, or even chickpeas will work in this recipe.

Swap in diced tomatoes. If you’re in a pinch and don’t have peeled canned tomatoes, feel free to use diced tomatoes. Avoid using blended or pureed tomatoes since it will create a soupy texture in the chili. You can also try adding tomato pasta for more flavor.

Black Bean Chili with Chocolate in a white bowl garnished with jalapeno slices, sour cream, and shredded cheddar, top view.

Storing Leftovers

This black bean chocolate chili follows the golden rule of the longer it sits, the better it tastes. So go ahead, make a big batch on a Sunday night, then enjoy it for leftovers throughout the week. Just make sure you’re storing properly for the best results.

To store this chili, make sure it’s first brought down to room temperature. Pour it into an airtight container and keep it in the fridge for up to 4 days.

You can also freeze it for up to 2 months. To thaw this chili, just move it to the fridge and let it sit there overnight.

Frequently Asked Questions

How much cocoa powder should I put in chili?

Less is more when it comes to adding chocolate to chili. We use 1 tbsp of cocoa powder and 2 tbsp of dark chocolate, which is enough to impart a rich, earthy flavor to the recipe. Feel free to add more if you really want to taste the chocolate, but start with a small amount first, then taste as you increase the dose.

What type of chocolate should I use in chili?

We use a blend of cocoa powder and dark chocolate to create a nice flavor in the chili. Any dark chocolate or semi-sweet chocolate would work, but avoid using milk chocolate since it will make your chili too sweet.

Try These Other Heartwarming Stew Recipes:

Black Bean Chili with Chocolate in a white bowl garnished with jalapeno slices, sour cream, and shredded cheddar, top view.
Print Recipe
5 from 6 votes

Black Bean Chili with Chocolate

Learn how to make an unforgettable black bean chili with dark chocolate cocoa. Simple, healthy, and incredibly flavorful, this recipe will not disappoint.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Diet: Vegetarian
Servings: 8 -10 servings
Calories: 337kcal

Ingredients

  • 2 tbsp olive oil
  • 1 white onion peeled and chopped
  • 3 garlic cloves peeled and minced
  • 3 carrots peeled and chopped
  • 3 celery stalks chopped
  • 2 chili pepper minced
  • 50 ounces cooked black beans Typically two 25 oz. cans. You can also use kidney beans, with liquid
  • 28 ounces peeled tomatoes Typically one can.
  • 3 tbsp chili powder
  • 1 1/2 tsp cumin
  • 1 tsp cinnamon
  • 1 tbsp unsweetened cocoa powder
  • 2 tbsp dark chocolate 60-70% – use vegan dark chocolate, if desired

Instructions

  • Heat olive oil over a medium flame in a large soup pot. Add onions and sauté for 1-2 minutes, then add garlic and sauté for another minute.
  • Add carrots, celery, and hot chile to the pot along with the beans, tomatoes, chili powder, cumin, and cinnamon. Stir well, then bring to a boil. Reduce heat to a simmer, and cook for about 45 minutes.
  • Turn off the heat and mix in the cocoa powder and optional grated chocolate. Taste and adjust seasonings, if necessary, before serving.
  • Serve as is, or topped with garnishes such as shredded cheddar cheese, minced green onions, minced cilantro, diced avocado, fresh salsa, and/or sour cream.

Nutrition

Calories: 337kcal | Carbohydrates: 55g | Protein: 18g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.001g | Cholesterol: 0.1mg | Sodium: 213mg | Potassium: 1056mg | Fiber: 19g | Sugar: 6g | Vitamin A: 4959IU | Vitamin C: 28mg | Calcium: 113mg | Iron: 6mg

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