Cocoa Coconut Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
1-1 1/2 coconut oil2 cups diced onion1 1/2 cups diced celery1/2 cup diced red or yellow peppers4-6 medium garlic cloves, minced1 tsp sea saltpepper, to taste2 tbsp mild chili powder1/2 tsp cinnamon1/8 tsp allspice2 1/2 - 3 tbsp cocoa powder2 cans diced tomatoes1 can rinsed & drained black beans1 can rinsed & drained kidney beans1 can rinsed & drain pinto beans1 can light coconut milk1/2 cup unsweetened shredded coconut2 tsp chipotle hot sauce (I used Tobasco)1 cup frozen corn1- 1 1/2 tsp agave nectar1-2 fresh limes (for garnish)
In a large pot on medium heat, add oil, onion, celery, peppers, garlic, salt & pepper, chili powder, cinnamon, and allspice, stir to combine. Cover and cook for 7-9 minutes, stirring occasionally; reduce heat if onions start to burn. When onions start to soften, add cocoa and stir for 1-2 minutes, then add tomatoes, beans, coconut milk, and coconut, and stir to combine. Increase heat to bring to a boil. Once boiling, reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally. Stir in corn kernels and agave nectar, and cook another 5 minutes to heat through. Remove cover and let liquid reduce if desired. Season to taste with additional salt, pepper, and/or hot sauce. Serve with lime wedges and squeeze on generous amounts of juice.
Makes about 9 one-cup servings.
Number of Servings: 9
Recipe submitted by SparkPeople user CHEZDISHMAN.
Makes about 9 one-cup servings.
Number of Servings: 9
Recipe submitted by SparkPeople user CHEZDISHMAN.
Nutritional Info Amount Per Serving
- Calories: 255.0
- Total Fat: 12.1 g
- Cholesterol: 0.0 mg
- Sodium: 797.5 mg
- Total Carbs: 35.6 g
- Dietary Fiber: 12.0 g
- Protein: 8.8 g
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