I’ve always heard of savory recipes using chocolate as an additive.
I didn’t get it.
Adding chocolate to a chili or soup (or meat, I think people sometimes do as a rub?) didn’t really make sense to me….that was, until I actually gave it a chance.
A bit of raw cacao powder was a healthy addition to this chili, gave it a nice smooth undertone and added a deeper color to the pot. You probably wouldn’t miss it if it wasn’t there, but I felt super giddy eating it, knowing I had a mini dessert tucked away in my chili.
Give it a shot if you haven’t before!
5 cups cooked kidney beans
4 cups vegetable broth
1 28 oz can organic diced fire roasted tomatoes
1 cup dry millet
2 ribs celery, diced
1 red onion, chopped
1 jalapeno pepper, minced
6 cloves garlic, minced
2 tbsp raw cocoa powder
2 tbsp chili powder
1 tbsp cumin
1 tsp oregano
1 tsp coriander
1 tsp chipotle powder
1 tsp all purpose seasoning
1 tsp sea salt
1/4 tsp black pepper
1 bay leaf
Chopped cilantro for garnish
- In a large saucepan, cook onion, garlic and jalapeno in olive oil over medium heat for 8 minutes
- Add all spices and cocoa powder and continue cooking and stirring for 2 more minutes
- Add all remaining ingredients and bring to a boil
- Cover, reduce to low/medium heat and let cook for 40 minutes
- Remove bay leaf and serve with chopped cilantro
About the Author
That’s like with cinnamon 🙂 When my dad was first learning how to cook he added cloves to a chili recipe by accident and loved it!
Ive done that by accident before! What a delicious mistake 🙂