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.
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 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
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 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