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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+ Longevity Blend—gives it an earthy flavor that beautifully harmonizes with the spicy and savory elements.


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

1½ Tbsp. Navitas Organics Cacao+ Longevity Blend

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


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+ Longevity Blend, 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