Cocoa Dusted Three Bean Chili With Spinach

This delicious dish is perfect for a chilly weekend when you want to snuggle up on the couch inside and watch a good movie. The Mayan inspired ancho chili and cocoa powder creates a unique flavor unlike any other three bean chili you've tried. Plus it's super simple to make (simple yet healthy is right up our alley). Let us know what you think!


2 Tbsp olive oil
1 medium yellow onion, chopped
1 large orange pepper, chopped
1 large red pepper, chopped
1 jalapeño pepper, seeded and chopped
5 garlic cloves, chopped finely
1 1/2 cups veggie broth
1 28oz can crushed tomatoes
1 14oz can black beans
1 14oz can red kidney beans
3 Tbsp cumin powder
3 Tbsp ancho chili powder
1 Tbsp dark cocoa powder (nicobella hot cocoa mix works!)
2 tsp cayenne pepper
2 tsp smoked paprika
1/2 tsp sea salt (can add more at the end if desired, but the spices really give it a kick!)
1 14 oz can vegan refried beans


Over medium heat, warm the olive oil in a soup pot and add the onion, peppers, and garlic. Sauté for 3 to 5 minutes to soften vegetables. Deglaze the pan with the veggie broth. Add tomatoes, black beans, red kidney beans and stir. 

Add the cumin, ancho chili powder, cocoa powder, cayenne, paprika, sea salt and stir well. 

Finally, add the refried beans to thicken the soup and the spinach until the leaves soften.

Additional topping suggestions: guacamole or sliced avocado, chives, nutritional yeast, or another sprinkle of cocoa powder. 

Enjoy warm with some sprouted tortilla chips. :)




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