Cocoa Black Bean Chili with Roasted Potatoes
One of the best chilis I've had and yet it is so simple with only 8 ingredients. This cocoa chili has a wonderful deep flavor, without you knowing that it is the actual cocoa. Serve this to your family and they will love it! It is healthy, hearty, filling and nearly fat-free.
One of the best chilis I've had and yet it is so simple with only 8 ingredients. This cocoa chili has a wonderful deep flavor, without you knowing that it is the actual cocoa. Serve this to your family and they will love it! It is healthy, hearty, filling and nearly fat-free.
- salt and pepper
- 2 tablespoons unsweetened cocoa powder
- 8 small red potatoes (560 g) chopped into 1/2 inch cubes
- !for the chili
- 1 1/2 cups finely chopped white onion (200 g 1 medium onion)
- 1 large red bell pepper chopped (mine was huge, so use 2 if yours are small)
- 3 cups low-sodium broth or water
- 1 1/2 teaspoons fine sea salt (you may need more if your tomato s
- 1 cup tomato puree/sauce (mine has salt added)
- 1 1/2 tablespoons chili powder (increase to 2 for really spicy)
- optional: 1 teaspoon smoked paprika or 2 teaspoon
- 3 15 oz cans salt-free black beans drained and rinsed
- 1 cup corn (135 g i used frozen)
- optional toppings: chopped avocado red pepper flakes, tomatoes
- Carbohydrate 640.050925001335 g
- Cholesterol 0 mg
- Fat 21.4123750003158 g
- Fiber 193.61249667721 g
- Protein 76.6851000004518 g
- Saturated Fat 3.10196250018601 g
- Serving Size 1 1 recipe (6898g)
- Sodium 215.929322917151 mg
- Sugar 446.438428324124 g
- Trans Fat 11.1934050000143 g
- Calories 2014 calories
Step-by-step
- Preheat an oven to 415 degrees and line a sheet pan with parchment paper.
- Chop your potatoes and spread out on the pan evenly. Sprinkle generously with salt and pepper. Bake for 15-20 minutes until very golden brown.
- While the potatoes are cooking, prepare the chili. Add the onion, bell pepper, water and salt to a large pot and bring to a boil. Once boiling, turn to medium-high and cook for 8 minutes.
- Add the tomato sauce, chili powder, cocoa powder and smoked paprika (if using) and turn the heat down to medium-low and cook for another 5 minutes.
- Add the drained beans and corn, raise the heat back to medium and cook another 5 minutes. Taste and add any salt/spices if necessary.
- Garnish with avocado, red pepper flakes or anything you like. Serve immediately.
Cocoa Black Bean Chili with Roasted Potatoes: A Weeknight Wonder
As a busy working mom, finding time to cook delicious and healthy meals can feel like a Herculean task. Between school pick-ups, soccer practice, and endless emails, the last thing I want to spend my evenings doing is slaving away in the kitchen. That's why I've fallen head over heels for this Cocoa Black Bean Chili with Roasted Potatoes recipe. It's surprisingly simple, incredibly flavorful, and best of all, it's completely doable on a weeknight.
The beauty of this chili lies in its unexpected ingredient: cocoa powder. I know, it sounds a little strange at first, but trust me on this one. The cocoa adds a depth of richness and complexity that you wouldn't believe. It's a subtle flavor, enhancing the other spices rather than overpowering them. The roasted potatoes add a lovely textural contrast, and the whole dish is packed with protein and fiber, keeping you full and energized throughout the evening. I often make a big batch on Sunday, and then we have leftovers for lunch throughout the week. It's the perfect meal prep solution!
This recipe is a testament to the idea that healthy eating doesn't have to be complicated. It's a flavorful and satisfying meal that requires minimal effort and only a handful of ingredients. The process is straightforward: roast the potatoes while simultaneously simmering the chili. The aroma filling your kitchen during the cooking process is intoxicating – a perfect blend of smoky paprika, earthy beans, and that surprising hint of cocoa. It's a guaranteed mood booster!
Beyond the Recipe: This chili is incredibly versatile. Feel free to adjust the spice level to your liking by adding more or less chili powder. You can also experiment with different toppings. I love adding a dollop of Greek yogurt or a sprinkle of fresh cilantro for an extra burst of flavor. Sometimes, if I'm feeling particularly adventurous, I'll throw in some chopped chorizo for a bit of extra heat and richness. The possibilities are endless!
The best part? This chili is a crowd-pleaser. My family absolutely loves it, even my picky eaters. It’s hearty enough to satisfy even the biggest appetites, yet it’s healthy and light enough that I don’t feel guilty about serving it frequently. It's a win-win!
Beyond the Kitchen: This recipe represents more than just a quick and easy meal; it symbolizes the balance I strive for in my life. As a working mother, I’m constantly juggling multiple responsibilities, and finding time for myself, let alone cooking elaborate meals, is often a challenge. This chili reminds me that healthy, delicious food doesn't have to be time-consuming or complicated. It's about smart choices, efficient cooking, and finding joy in simple things.
I hope this recipe brings as much joy and convenience to your kitchen as it has to mine. It’s a recipe that’s become a staple in our family, a comforting reminder that even on the busiest of days, we can still gather around a table and share a delicious, nourishing meal.
Making it your own: Remember, cooking is about creativity and experimentation. Don't be afraid to try variations. Perhaps you want to add different beans, or swap the potatoes for sweet potatoes. The possibilities are endless! Let your tastebuds guide you.
So, go ahead, give this Cocoa Black Bean Chili with Roasted Potatoes a try. It's a recipe that's sure to become a family favorite, a weeknight lifesaver, and a testament to the fact that healthy, delicious, and easy can all exist in perfect harmony.
