Name: Chocolate-Infused Black Bean Chili for Two
Prep time: 5 min
Cook time: 55 min
Total time: 60 min
Ingredients: 2 Tbsp. olive oil; 1/2 medium yellow onion (diced); 1 medium carrot diced (diced); 3 cloves garlic (minced); 1 red or yellow bell pepper (or combination, diced); 1 cup brown mushrooms (portabella or cremini); 1-1/2 Tbsp. chili powder; 1 tsp. ground cumin; 1/4 tsp. cayenne pepper (adjust to taste); 3/4 Tbsp. unsweetened cocoa powder; 3/4 tsp. dried oregano; 1 can (15 oz.) black beans (drained and rinsed); 1 can (14.5 oz.) diced tomatoes; 1 cup vegetable broth; 1 can (15 oz.) tomato sauce; 1 tsp. salt; 1/2 tsp. black pepper; Cilantro (chopped, to top); Avocado slices; Chopped sweet onions; Lime wedges; Dark chocolate heart (or chocolate kiss, on top)

When I want comfort with a little intrigue, I make this black bean chili recipe with a quiet twist: cocoa powder. The chocolate doesn’t shout — it softens the heat, deepens the spice and brings a subtle sweetness that makes every spoonful feel intentional. I chose black beans on purpose here; their earthy richness plays beautifully with the cocoa in a way other beans just wouldn’t. It’s vegetarian, gluten-free, heart-healthy and easy to customize, whether you like things mild or boldly spiced. Finished with fresh cilantro — and maybe a chocolate heart on top — this is the kind of chili I make when I want dinner to feel thoughtful, cozy and sweetly special.

Chocolate-Infused Black Bean Chili Recipe in Two Bowls Topped with Cilantro

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Chocolate-Infused Black Bean Chili for Two

Prep Time 5 minutes

Cook Time 55 minutes

Total Time 1 hour

Servings 2

Calories 626 kcal

Author Marsha Rickles

Ingredients

2 Tbsp. olive oil
1/2 medium yellow onion diced
1 medium carrot diced diced
3 cloves garlic minced
1 red or yellow bell pepper or combination, diced
1 cup brown mushrooms portabella or cremini
1-1/2 Tbsp. chili powder
1 tsp. ground cumin
1/4 tsp. cayenne pepper adjust to taste
3/4 Tbsp. unsweetened cocoa powder
3/4 tsp. dried oregano
1 can (15 oz.) black beans drained and rinsed
1 can (14.5 oz.) diced tomatoes
1 cup vegetable broth
1 can (15 oz.) tomato sauce
1 tsp. salt
1/2 tsp. black pepper
Cilantro chopped, to top

Optional toppings

Avocado slices
Chopped sweet onions
Lime wedges
Dark chocolate heart or chocolate kiss, on top

Instructions

In large pot, heat olive oil over medium heat. Add diced onion and carrot and cook 4-5 minutes, until soft.
Add peppers and mushrooms; cook 3-4 minutes, until soft.
Stir in garlic and cook for 30 seconds.
Add chili powder, cumin, cayenne, cocoa powder and oregano. Stir for about 1 minute to toast spices.
Add black beans, diced tomatoes, broth and tomato sauce. Stir to combine. Season with salt and black pepper. Bring to boil, then reduce heat to low and simmer uncovered 30-45 minutes, stirring occasionally, until thickened. Add more broth, if too thick. Taste to adjust seasoning, if needed.
To serve, top with chopped cilantro and other toppings of choice.