Get ready to elevate your chili game with this rich and easy black bean chili, where unexpected ingredients like chocolate and coconut come together to create an unforgettable dish. Perfect for cozy nights, this chili is as comforting as it is delicious, offering a unique twist on a classic favorite. Whether you’re a chili connoisseur or just looking for something new, this recipe promises warmth and flavor in every bite.
Steps
- Warm olive oil in a large pot over medium-high heat. Sauté the chopped onion and minced garlic for 4-5 minutes until they become translucent, stirring now and then.
- Stir in the chili powder and cumin, cooking for an additional 3 minutes until the spices are aromatic.
- Pour in water and add the rinsed black beans, diced green chiles, coconut flakes, unsweetened cocoa powder, and oregano. Bring the mixture to a boil, then reduce the heat to medium-low, covering the pot with the lid slightly ajar.
- Allow the chili to simmer for about 2 hours, or until the beans are almost tender.
- Gradually add the minced chipotle chiles in adobo sauce, tasting as you go, until you achieve your preferred level of heat. Season with salt and pepper.
- If the chili seems too thick, add an extra 1/2 cup or more of water and allow it to cook for another 30 minutes until the beans are fully tender.
- For a smoother consistency, use a potato masher or immersion blender to puree the chili.
- Serve the chili as is, or with toppings like chocolate chips and toasted coconut flakes.
Ingredients
- 1 tablespoon olive oil
- 1 large white onion, chopped
- 6 cloves garlic, minced
- 1/4 cup chili powder, good quality
- 1 tablespoon cumin
- 8 cups water
- 1 pound dried black beans, rinsed
- 1 (4 oz) can diced green chiles
- 1/4 cup coconut flakes
- 2 tablespoons unsweetened cocoa powder (use dark chocolate cocoa for vegan version)
- 2 teaspoons dried oregano
- 1–3 teaspoons minced canned chipotle chiles in adobo sauce, to taste
- Toppings: chocolate chips and additional toasted coconut flakes
FAQ
- Can I make this chili recipe vegan?
- Yes, you can easily make this chili vegan by using dark chocolate chips instead of regular ones.
- How long should I cook the chili on the stovetop?
- The chili should be simmered for about 2 hours on the stovetop, or until the beans are mostly tender. You can then cook it for an additional 30 minutes after adding more water if needed.
- Is there a slow cooker option for this recipe?
- Absolutely! You can prepare this dish in a slow cooker by adding all the ingredients, except the toppings, and cooking on low for 6-8 hours until the beans are tender.
- What can I use to garnish the chili?
- You can top the chili with chocolate chips and toasted coconut flakes for added flavor and texture.
- How can I adjust the spiciness of the chili?
- You can customize the spiciness by adding 1 to 3 teaspoons of minced canned chipotle chiles in adobo sauce, depending on your taste preference.
Tips
- When judging a chili cook-off, take small bites to avoid getting too full and to appreciate each unique flavor.
- For a richer taste, add some cocoa powder to your chili. This ingredient, along with chocolate chips and toasted coconut as toppings, can enhance the depth and complexity of the dish.
- Consider using a slow cooker for this recipe. Simply add all the ingredients (except the toppings) and cook on low for 6-8 hours until the beans are tender, saving you some hands-on cooking time.
- Adjust the level of heat by adding chipotle peppers in adobo sauce gradually, tasting as you go to find the perfect balance for your palate.
Equipment
- Large Stockpot – A sizable pot is necessary for cooking the chili on the stovetop.
- Immersion Blender – Optional, for those who wish to puree the soup for a smoother texture.
- Slow Cooker – Optional, if you prefer to cook the chili using the slow cooker method.
