Hearty Cacao Chili Recipe
This made-from-scratch dish is a hearty cross between a traditional bean chili and a mole. The secret ingredient – Cacao Powder – gives it an almost smoky flavor that harmonizes with the spicy and savory elements beautifully.
INGREDIENTS2 Tbsp Coconut Oil 1 8oz package of Tempeh 1 medium Yellow Onion, finely chopped 2 large Garlic cloves, minced 1 Green Bell Pepper, finely chopped 1 Jalapeño, de-seeded and minced 2 Tbsp Chili Powder 1/2 tsp Ground Cinnamon 1/2 Tbsp Ground Cumin 1/8 tsp Ground Cayenne 3 cups Roma Tomatoes, diced 1 Tbsp Tomato Paste 1½ Tbsp Navitas Organics Cacao Powder 1 Tbsp Agave Nectar 1 cup organic fresh 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 another 3-4 minutes, stirring occasionally, then add the spices and cook a minute longer. Add tomatoes, tomato paste and Cacao Powder, and cook until tomatoes have melted down into a liquid, about 3 minutes. Add the agave, 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 |
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