Vegan Cacao Chili Recipe
INGREDIENTS2 Tbsp. extra virgin olive oil or avocado oil |
DIRECTIONSIn a large Dutch oven or pan, heat oil. Add onions, garlic, peppers, salt, chili powder, cinnamon, and smoked paprika. Stir well. Cook over medium heat for 2 minutes. Add 1/2 cup water and stir to ensure you get all the spices to coat the veggies. Continue cooking for 5 minutes. Makes 6 servings
Submitted by Vicky Cohen & Ruth Fox | May I Have That Recipe? |
This delectable, hearty dish combines the warmth of traditional chili with the richness of cacao, creating a satisfying and nutritious meal that's perfect for cozy evenings or gatherings. Enjoy it garnished with fresh cilantro, avocado chunks or a sprinkle of dairy-free cheese for an extra touch of indulgence.
Ingredients
- 2 Tbsp. extra virgin olive oil or avocado oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1-1½ tsp. salt, to taste
- 2 Tbsp. chili powder
- 2½ tsp. cumin
- 1 tsp. cinnamon
- 1 tsp. smoked paprika
- 1 can (28 ounces) diced tomatoes
- 2 cans (15 ounces) red kidney beans or 1 can kidney beans and 1 can black beans, drained and rinsed
- 1 large sweet potato, cubed
-
3 Tbsp. Navitas Organics Cacao Powder
- 30 Navitas Organics Bittersweet Cacao Wafers
Directions
- In a large Dutch oven or pan, heat oil. Add onions, garlic, peppers, salt, chili powder, cinnamon, and smoked paprika. Stir well. Cook over medium heat for 2 minutes.
- Add 1/2 cup water and stir to ensure you get all the spices to coat the veggies. Continue cooking for 5 minutes.
- Add tomatoes including juice, beans, sweet potato, cacao powder and cacao wafers and 1/2 cup of water. Stir to combine.
- Bring to a boil, cover pan, lower heat and simmer for 25 minutes or until sweet potatoes are cooked.
- Add toppings of choice and enjoy!