Rodelle Cocoa Powder is the secret ingredient that gives this vegetarian chili richness and depth. It won’t make your chili taste like chocolate, but it adds that extra flavor you never knew you were missing in your chili!
- 75 mins
- 6 servings
- 2 tablespoons sunflower oil or other neutral oil
- 1 large yellow onion, diced
- 1 red bell pepper, seeded and diced
- 3 cloves garlic, thinly sliced
- 1 tablespoon Rodelle Gourmet Baking Cocoa
- 1 tablespoon chili powder
- 1½ teaspoons smoked paprika
- 1½ teaspoons ground cumin
- ½ teaspoon Rodelle Organic Ceylon Cinnamon
- ¼ teaspoon ground cayenne (or more, to taste)
- ½ teaspoon fine sea or kosher salt (or more, to taste)
- 1 bay leaf
- 4 cups winter squash, peeled, seeded, and cut into 1-inch cubes (such as sugar pumpkin, butternut, or kabocha)
- 4½ cups cooked black beans (from three 15-ounce cans), drained and rinsed
- 1 (15-ounce) can diced tomatoes, with their liquid
- 2 cups vegetable broth (or 1 bouillon cube plus 2 cups water)
- Tortilla chips, slightly crushed
- Sour cream
- Thinly sliced scallions
- Grated cheddar cheese
- Heat the oil in a large soup pot over medium heat.
- Add the onion and bell pepper and cook, stirring occasionally, until tender, 5-10 minutes.
- Add the garlic, cocoa, chili powder, smoked paprika, cumin, cinnamon, cayenne, and salt and cook, stirring occasionally, until fragrant, 5 minutes.
- Add the bay leaf, winter squash, beans, tomatoes, and vegetable broth. Increase the heat to medium high and bring to a simmer.
- Lower the heat to maintain a gentle simmer, cover the pot partially, and cook, stirring frequently, until the squash is very tender and the chili has thickened to a chunky consistency, 30-45 minutes.
- Serve bowls of chili topped with a handful of tortilla chips, a few slices of avocado, a spoonful of sour cream, a handful of cheese, and a pinch of scallions.
- The chili keeps well, refrigerated airtight, for up to several days.