A normal pot of chili – but with chocolate in it!
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Is there anything that doesn’t taste better when you add chocolate to it? Of course not; it’s chocolate! That being said, you may not have ever thought of putting chocolate into a pot of chili. But don’t knock it until you’ve tried it. That’s why I’m thrilled to share this recipe for chocolate chili. For the most part, this recipe is just a normal chili recipe. The only difference is the addition of two ounces of dark chocolate, an ingredient you probably never thought would be in a pot of chili.
What does chocolate add to a pot of chili? Well, it adds a certain sweetness to the dish that helps to balance out some of the natural spiciness of the chili powder. It also gives the chili a different texture and a richer taste that some people may not recognize if they don’t know that you put chocolate in the chili. The best part is that it doesn’t take away any of the usual heartiness of a bowl of chili.
Is Chocolate Chili Healthy?
While it may not be ideal for every type of diet, chocolate chili is a reasonably healthy dish for most people. It contains only 208 calories and 3 grams of sugar per serving, which isn’t too bad. Don’t forget that many of the spices, as well as the meat and tomatoes in the recipe come with health benefits. As a result, this dish can be a good source of protein, potassium, fiber, and other nutrients that the body craves.
A Little at a Time…
Since chocolate is among the last ingredients added to the pot, you have the luxury of being able to add it a little at a time. After all, chocolate is the key ingredient in this recipe, so you want to get it right. While the recipe calls for two ounces of chocolate, there is some wiggle room. That’s why I recommend adding a little at a time and tasting it until you’ve reached a good balance. Keep in mind that you want to sense the sweetness of the chocolate. But if you add too much, it might taste too bitter. Therefore, add the chocolate slowly to help you strike the right balance.
INGREDIENTS
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 pound lean ground beef
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) diced tomatoes, undrained
- 2 ounces dark chocolate, roughly chopped
- 2 cups low-sodium beef broth
INSTRUCTIONS
Sauté
Cook onions and garlic until soft.
Brown
Add and brown the ground beef.
Season
Mix in spices and cook until fragrant.
Simmer
Combine beans, tomatoes, chocolate, and broth; simmer.
Serve
Enjoy hot with your favorite toppings.
Devour!
FAQs & Tips
For leftover chili, allow it to cool and then place it in an airtight container. It will stay good in the fridge for up to 4 or 5 days, allowing you to prepare this dish ahead of time. If you decide to store it in the freezer, it will be good for up to 3 months.
The recipe calls for dark chocolate, which is the best option. However, cocoa powder can also be used to make chocolate chili.
Serving Suggestions
As with any type of chili, cornbread makes for an excellent side dish. Specifically, I recommend this recipe for Sweet Vegan Cornbread. Coleslaw is another popular side dish for chili because it adds more vegetables – and sometimes fruit – to the meal. I would recommend combining this chili with either simple Mexican Coleslaw or perhaps Apple Coleslaw. You may also want to experiment with various vegetable salads, including Corn Salad or Vegan Broccoli Salad.
When you’re done experimenting with chocolate chili, don’t miss out on these other chili recipes too. It starts with a No Bean Keto Chili in an Instant Pot, then for anyone who wants a little extra spice, I would recommend Cajun Instant Pot Chili. Finally, for the vegetarians out there who love chili, you may want to try Crock-Pot Vegetarian Chili or Instant Pot Meatless Vegan Chili.
Chocolate Chili
Ingredients
- 1 tablespoon olive oil
- 1 large onion diced
- 2 cloves garlic minced
- 1 pound lean ground beef
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can 15 ounces black beans, drained and rinsed
- 1 can 15 ounces diced tomatoes, undrained
- 2 ounces dark chocolate roughly chopped
- 2 cups low-sodium beef broth
Instructions
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Heat olive oil in a large pot over medium heat. Add onions and garlic, sautéing until softened, about 5 minutes.
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Increase heat to medium-high and add ground beef, cooking until browned. Drain excess fat if necessary.
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Stir in chili powder, cumin, oregano, salt, and pepper, cooking for another minute until fragrant.
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Add black beans, diced tomatoes with their juice, dark chocolate, and beef broth to the pot. Bring to a simmer.
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Reduce heat to low and let the chili simmer, uncovered, for 20-25 minutes, stirring occasionally.
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Serve the chili hot with your choice of toppings such as shredded cheese, sour cream, or green onions.
Nutrition
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