A smoky black bean vegetarian (or vegan) chili, accented with sweet chocolate and coconut!
- 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
- 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 toppings) and cook on low for 6-8 hours or until beans are tender. Serve with toppings.