Chipotle Chocolate Chili
Ingredients
- 1 tablespoon avocado oil
- 2 sweet onions, roughly diced (about 1½ cups)
- 2 bell peppers, roughly diced (about 1½ cups)
- 3 large garlic cloves, minced (about 1½ tablespoons)
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 2 teaspoons smoked paprika
- ¼ cup coconut sugar
- 2 teaspoons sea salt
- 2 teaspoons ground black pepper
- ½ teaspoon ground nutmeg
- 2 tablespoons shoyu or soy sauce (optional, for added umami)
- 6 ounce package smoked tempeh (broken into small chunks, about 2 cups)
- 3 cans (14.5 ounce) fire roasted crushed tomatoes (about 5 cups)
- 1 can (7 ounce) chipotle peppers in adobo sauce
- 4 cups cooked beans (black beans, kidney beans, and/or pinto beans)
- 2 cups vegetable broth
- 3.5 ounces dark chocolate bar (60%-70% cocoa), broken into pieces
- 8 ounces smoked mozzarella or vegan substitute (optional, for creamy smokiness)
Instructions
- Bring a large dutch oven or pot to medium heat. Add avocado oil (or cooking oil of choice) and the onions and peppers. Cook for 6-9 minutes or until vegetables begin to brown. Next, add garlic, soy sauce, and spices. Cook for an additional 3 minutes or until they start to release their flavors. Break the tempeh into smaller chunks. Add to pot along with diced tomatoes, chipotle peppers in adobo sauce, and beans. Pour in vegetable broth and smoked cheese (or vegan alternative), then stir until well combined. Increase heat to high until pot’s contents are boiling (about 2-3 minutes). Immediately reduce heat to a low simmer and cover with a lid. Cook for 1 hour to allow flavors to harmonize. When ready, add the chocolate and stir until it melts, then share and enjoy! (It will thicken as it cools.)
