Smoky Mole-Inspired Chili (Vegan & Gluten-Free)

Featuring: 75% Five Chili Bullet Chocolate

Ingredients:

  • 1 tbsp olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 can (28 oz) fire-roasted tomatoes
  • 2 cans (15 oz each) black beans, drained and rinsed
  • 1 cup vegetable broth
  • 1 tbsp tomato paste
  • 1 tbsp cocoa powder
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1/2 tsp cinnamon
  • 1/2 tsp chipotle powder (optional, for extra heat)
  • 1 oz ChocoSol Five Chili Bullet chocolate, chopped
  • Salt and pepper to taste
  • Fresh cilantro and lime wedges for garnish

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
  2. Stir in the garlic and bell pepper, cooking for another 2 minutes.
  3. Add the fire-roasted tomatoes, black beans, vegetable broth, tomato paste, cocoa powder, smoked paprika, cumin, cinnamon, and chipotle powder (if using). Stir well.
  4. Bring to a gentle simmer and cook for 20-25 minutes, stirring occasionally.
  5. Stir in the chopped Five Chili Bullet chocolate and let it melt into the chili. Season with salt and pepper to taste.
  6. Serve warm, garnished with fresh cilantro and lime wedges.

Cover photo credit: micheile henderson (Unsplash)

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