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Hearty Cacao Chili Recipe
This made-from-scratch meal is a hearty cross between a traditional bean chili and a mole. The secret ingredient—Cacao Powder—gives it an earthy flavor that beautifully harmonizes with the spicy and savory elements.
INGREDIENTS2 Tbsp. coconut oil 1 8 oz. package of tempeh 1 medium yellow onion, diced 2 large garlic cloves, minced 1 green bell pepper, diced 1 jalapeño, de-seeded and minced 2 Tbsp. chili powder ½ tsp. ground cinnamon ½ Tbsp. ground cumin ⅛ tsp. ground cayenne 3 cups Roma tomatoes, diced 1 Tbsp. tomato paste 1½ Tbsp. Navitas Organics Cacao Powder 1 Tbsp. maple syrup 1 cup fresh or frozen corn kernels 2 cups cooked black beans 1½ Tbsp. fresh lime juice Sea salt, to taste |
DIRECTIONSCrumble the tempeh into bits, resembling cooked ground beef. Heat the coconut oil in a large pan over medium heat, add the tempeh and cook 2-3 minutes, stirring frequently to prevent sticking. Add the onion, garlic, bell pepper and jalapeño. Cook until the vegetables are just beginning to soften, about 3-4 minutes, stirring occasionally. Add the spices and cook a minute longer, or until fragrant. Add tomatoes, tomato paste and Cacao Powder, and cook until the tomatoes have melted down into a liquid, about 3 minutes. Add the maple syrup, corn and beans along with ½ cup water, season with salt, and bring to a simmer. Reduce the heat to low and simmer for 30 minutes, stirring occasionally, adding additional water and seasoning as needed. Once fully cooked, mix in the lime juice. Makes 4 servings
Submitted by Julie Morris | Luminberry |
This made-from-scratch meal is a hearty cross between a traditional bean chili and a mole. The secret ingredient—Cacao Powder—gives it an earthy flavor that beautifully harmonizes with the spicy and savory elements.
Ingredients
- 2 Tbsp. coconut oil
- 1 8 oz. package of tempeh
- 1 medium yellow onion, diced
- 2 large garlic cloves, minced
- 1 green bell pepper, diced
- 1 jalapeño, de-seeded and minced
- 2 Tbsp. chili powder
- ½ tsp. ground cinnamon
- ½ Tbsp. ground cumin
- ⅛ tsp. ground cayenne
- 3 cups Roma tomatoes, diced
- 1 Tbsp. tomato paste
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1½ Tbsp. Navitas Organics Cacao Powder
- 1 Tbsp. maple syrup
- 1 cup fresh or frozen corn kernels
- 2 cups cooked black beans
- 1½ Tbsp. fresh lime juice
- Sea salt, to taste
Directions
- Crumble the tempeh into bits, resembling cooked ground beef.
- Heat the coconut oil in a large pan over medium heat, add the tempeh and cook 2-3 minutes, stirring frequently to prevent sticking.
- Add the onion, garlic, bell pepper and jalapeño. Cook until the vegetables are just beginning to soften, about 3-4 minutes, stirring occasionally. Add the spices and cook a minute longer, or until fragrant.
Add tomatoes, tomato paste and Cacao Powder, and cook until the tomatoes have melted down into a liquid, about 3 minutes. Add the maple syrup, corn and beans along with ½ cup water, season with salt, and bring to a simmer.
- Reduce the heat to low and simmer for 30 minutes, stirring occasionally, adding additional water and seasoning as needed. Once fully cooked, mix in the lime juice.