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