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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+ Longevity Blend – gives it an almost smoky flavor that harmonizes with the spicy and savory elements beautifully.


2 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+ Longevity Blend

1 Tbsp Agave Nectar

1 cup organic fresh 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 another 3-4 minutes, stirring occasionally, then add the spices and cook a minute longer. Add tomatoes, tomato paste and Cacao+ Longevity Blend, 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