Black Bean Chili with Chocolate and Coconut

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6-8 servings 1x


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
  • 13 teaspoons minced canned chipotle chiles in adobo, to taste
  • toppings: chocolate chips and additional toasted coconut flakes


  1. 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.
  2. 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.