Black Bean Chili With Chocolate & Coconut

November 14, 2012 by Ali

A few weeks ago, I had the honor of judging my first chili cook-off with my friend Cassie (from Bake Your Day). And while it was a blast, I have one piece of advice for anyone who ever judges:

Take small bites! Oh my goodness.

I don’t know if I have ever been so full in my life. But at least the chili was fantastic! Amongst the many creative recipes that night was a vegetarian chili served with chocolate chips and toasted coconut. (You can also make this vegan with dark chocolate chips.) I have always loved adding a little cocoa powder into my chili for depth, but the extra cocoa, chocolate chips and sweet coconut on top took this to a whole new level. Brilliant flavor combination, especially with some smoky chipotles mixed into the chili. Slightly sweet, but still oh-so-savory.

So here is my attempt to recreate it homemade! I thought it turned out pretty well. I opted to let mine cook on the stovetop for about 2 hours, but next time I think I will throw it in the slow cooker and save a step. Either way, this is a great one!

Black Bean Chili with Chocolate and Coconut

Prep Time: 15 minutes

Cook Time: 2 hours, 30 minutes

Total Time: 2 hours, 45 minutes

Yield: 6-8 Servings

Ingredients

  • 1 Tbsp. olive oil
  • 1 large white onion, chopped
  • 6 cloves garlic, minced
  • 1/4 cup good-quality chili powder
  • 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 Tbsp. unsweetened cocoa powder (use dark chocolate cocoa for vegan version)
  • 2 teaspoons dried oregano
  • 1-3 teaspoons minced canned chipotle chiles in adobo, to taste
  • toppings: chocolate chips and additional toasted coconut flakes

Method

Heat oil in a large stockpot over medium-high heat. Add onion and garlic and cook for 4-5 minutes, until translucent, stirring occasionally. Add in chili powder and cumin cook for an additional 3 minutes until fragrant. Add in the water, black beans, green chiles, coconut flakes, unsweetened cocoa powder, and oregano. Bring to a boil. Then reduce heat to medium-low and cover, leaving the lid slightly ajar. Simmer for about 2 hours or until the beans are mostly tender.

Add in the chipotle peppers in adobo sauce by teaspoons until it reaches your desired taste. Season with salt and pepper, and add an additional 1/2 cup or more of water if needed. Then return to heat for a final 30 minutes or until the beans are fully-cooked. If you would like a smoother soup, feel free to use a potato masher or immersion blender to puree. Otherwise, serve as-is with toppings.

To make this in the slow cooker, just add all ingredients (minus the topipngs) and cook on low for 6-8 hours or until beans are tender. Serve with toppings.

(c) 2013 Gimme Some Oven. All rights reserved.

 

 

About Ali

Ali Ebright is a freelance recipe developer and food writer/photographer, and blogs at Gimme Some Oven and Gimme Some Life. She also loves all things music, traveling near and far, actually making things from Pinterest, cozying up with a good book and her sweet pup, Henry, and spending time with a wonderful group of friends. Come say hello and follow Ali on Facebook, Twitter, Pinterest, Google+ & Instagram.

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16 thoughts on “Black Bean Chili With Chocolate & Coconut

  1. What broth? Confused…..

    - Jen

  2. This looks AMAZING! Might make it tonight. However, I wonder…if I have canned black beans, how many cans do I need, and would that reduce the simmer time? Let me know!

    - Christina

  3. Chocolate and coconut chili… I am so intrigued! Gotta try this soon.

    - Cookie and Kate

  4. Chocolate in chili?! Where do I sign up?!

    - Chung-Ah | Damn Delicious

  5. Interesting – I am up for trying any dinner that I can top with chocolate chips!

    - Anna @ Hidden Ponies

  6. I love the black bean twist on this. Well-done! And yes – small bites, definitely a must. :-)

    - Cassie | Bake Your Day

  7. What an interesting combination. How fun to be a judge :)

    xo
    summer

    - Summer

  8. fascinating! it’s been a while since i’ve tried a unique chili. i’m not always a fan of sweet & savoury in a dish that’s ‘supposed to be’ savoury, but this one just sounds too intriguing not to try.

    - bet

  9. This looks incredible. Thanks for the vegan tip, too! Going to try to make this soon!

    - sarah

  10. LOVE it!! i think i will try it with dark chocolate. sounds insanely good!!!!

    - little kitchie

  11. This is totally unique! Great idea!

    - Katrina @ Warm Vanilla Sugar

  12. You guys must have had such a fun time judging a chili cook-off!

    I love that you recreated one of the dishes and this sounds really amazing, I love the addition of coconut. So interesting!

    - Kathryn

  13. What a unique chili idea! Love it!

    - Blog is the New Black