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Chocolate Chili

Posted May 17 2011 7:38am

Tuesday – the most hated day. Let’s make it a good one, shall we?


Hope you enjoyed a peek at the Secret Recipe Club I joined! It will be a fun way to branch out, visit new blogs, and find new recipes. The organizer is already matching up blogs for June!

Also hope you took a look at the Carrots ‘N Cake bake sale ! I can’t wait to get the address of my bidder and send them their fudgy meringues!

When I posted last week that Chocolate Chili was on the meal plan, I got a huge response! I’d never heard of adding chocolate to chili before I found this recipe either, but you’ll never believe how good it was!

I originally saw the idea on Quick Cook Rice and after a big of googling, decided to take the recipe a step further with this one from VegNews . Both are great recipes but the VegNews recipe appealed to me a bit more.

Chocolate Chili
(serves 4-6)

  • 1 tbsp olive oil
  • 1 yellow onion, chopped
  • 2 carrots, minced
  • 3 garlic cloves, minced
  • 3 tbsp chili powder
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 1/4 tsp dried oregano
  • 1 tsp sugar
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1 (28-ounce) can crushed tomatoes
  • 2 canned chipotle chiles in adobo sauce, minced
  • 1 ounce unsweetened chocolate, grated
  • 4 cups cooked or 3 (15.5-ounce) cans beans, drained and rinsed
  • 1/2 cup water
  • 1/2 cup strong coffee (I omitted this and used extra water, to desired thickness)


After you mince and dice your veggies, you need to grate your chocolate. I really need a microplane zester. Would you believe all I have is this baby grater?


In a large pot over medium heat, heat the olive oil. Add onion, carrots, and garlic. Cover and cook until softened, about 10 minutes.

Stir in the chili powder, paprika, cumin, oregano, sugar, salt, and pepper. Add your tomatoes, chipotles, and chocolate, and stir until well blended.

Add beans, water, and coffee, and bring to a boil. It will be thick and getting thicker. Reduce heat to low and simmer uncovered, stirring occasionally, until chili thickens, about 45 minutes. If it’s too thick at this point, add more water. Serve!

(We added a bit of shredded cheese and a tiny square of chocolate. The recipe suggests pumpkin seeds, or pepitas!)

IMG_4002 IMG_4006

You can see how thick it looks! It had a kick to it, which was almost too much for me at times, but I powered through. It was actually so thick, we ended up dipping tortilla chips in it, which was great!

Dip or chili? Delicious either way! Try it!

And one last note. Yesterday I reached a milestone in the life of Every Little Thing:


The bulk of these views has taken place in the last six months, which is an unbelievably short amount of time to hit 50K. I just wanted to say thank you to all my readers. You all are so special and I appreciate every day that there are people out there reading. I hope the next 50K happen just as fast!

Question: Have you ever used chocolate in an unexpected way? How’d it go?

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