Smoky Cocoa Black Bean Chili With Chipotle

Why You’ll Love This Recipe

• Deep, smoky flavor from chipotle, fire-roasted tomatoes, smoked paprika, and a whisper of cocoa powder.
• Hearty and satisfying, yet completely vegetarian (and easily made vegan).
• Mostly pantry ingredients, perfect for busy weeknights or cozy weekends.
• Even better the next day, so it is ideal for meal prep and leftovers.

Grocery List

• Produce: 1 large yellow onion, 1 red bell pepper, garlic, limes, cilantro, avocado (for serving), optional jalapeño or green onion for extra garnish.
• Dairy: Sour cream or Greek yogurt, shredded cheddar or Monterey Jack (omit or use plant-based alternatives for vegan).
• Pantry: Olive oil, canned black beans, canned fire-roasted diced tomatoes, vegetable broth, chipotle chiles in adobo, chili powder, ground cumin, smoked paprika, dried oregano, tomato paste, unsweetened cocoa powder, soy sauce or tamari, kosher salt, black pepper, tortilla chips.

Full Ingredients

For the Smoky Cocoa–Black Bean Chili

• 2 tbsp olive oil
• 1 large yellow onion, diced (about 2 cups)
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 to 2 chipotle chiles in adobo, minced (start with 1 for mild, 2 for spicier)
• 1 tbsp adobo sauce from the chipotle can
• 2 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• ½ tsp ground coriander (optional, for extra earthiness)
• 2 tbsp tomato paste
• 2 cans (15 oz / 425 g each) black beans, drained and rinsed
• 1 can (28 oz / 800 g) fire-roasted diced tomatoes, with their juices
• 2 cups (480 ml) vegetable broth (low sodium if possible)
• 1 tbsp unsweetened cocoa powder (natural or Dutch-processed)
• 1 tsp soy sauce or tamari (optional but recommended for umami depth)
• 1 to 1½ tsp kosher salt, plus more to taste
• ½ tsp freshly ground black pepper, plus more to taste
• 1 tsp sugar or maple syrup (optional, to balance acidity if needed)

For Serving (Optional Toppings)

• Lime wedges
• Chopped fresh cilantro
• Diced avocado
• Sour cream or plain Greek yogurt (or a dairy-free alternative)
• Shredded cheddar, Monterey Jack, or pepper Jack cheese
• Thinly sliced green onions
• Tortilla chips or warm cornbread on the side

Step-by-Step Instructions

Step 1: Prep your vegetables and ingredients

Dice the onion and red bell pepper into small, even pieces so they cook at the same rate. Mince the garlic and chipotle chiles. Rinse and drain the black beans. Measure out the spices, tomato paste, cocoa powder, and vegetable broth so everything is ready to go when you start cooking. This makes the cooking process smooth and prevents burning while you scramble for ingredients.

Step 2: Sauté the onion and bell pepper

In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and red bell pepper along with a small pinch of salt. Cook, stirring occasionally, until the vegetables are soft and starting to turn golden at the edges, about 6 to 8 minutes. Adjust the heat if they begin to brown too quickly; you want gentle sizzling, not scorching.

Add the minced garlic and cook for 30 to 60 seconds more, stirring constantly, just until fragrant. Garlic burns quickly, so move right on to the next step once you can smell it.

Step 3: Bloom the spices and tomato paste

Add the minced chipotle chiles and adobo sauce to the pot, stirring to coat the vegetables. Then sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, and ground coriander (if using). Stir well and cook for about 1 minute. This brief toasting step blooms the spices, deepening their flavor and bringing out the smokiness.

Stir in the tomato paste and cook for another 1 to 2 minutes, pressing it into the bottom of the pot. The tomato paste should darken slightly in color; this caramelization adds sweetness and body to the chili.

Step 4: Add beans, tomatoes, broth, and cocoa

Add the drained black beans and fire-roasted tomatoes with their juices to the pot. Pour in the vegetable broth and stir to combine. Sprinkle the cocoa powder evenly over the surface so it does not clump, then stir again until it is fully dissolved. Add the soy sauce or tamari (if using), 1 teaspoon of kosher salt, and the black pepper.

Increase the heat to medium-high and bring the mixture just to a boil. As soon as it boils, reduce the heat to low so the chili is at a gentle simmer.

Step 5: Simmer until rich and thick

Let the chili simmer uncovered on low heat for 25 to 30 minutes, stirring occasionally. Adjust the heat as needed to maintain a slow, steady bubble. During this time, the flavors will meld, and the sauce will thicken as some liquid evaporates.

About halfway through, use the back of a spoon or a potato masher to lightly mash a small portion of the beans against the side of the pot. This releases starch and helps create a thicker, creamier texture without adding any flour or starch.

Step 6: Taste and adjust the seasoning

After 25 to 30 minutes of simmering, taste the chili. Add more salt if needed (start with an additional ¼ teaspoon at a time) and adjust the heat level with more minced chipotle or a splash more adobo sauce if you like it spicier. If the chili tastes a bit sharp or acidic, stir in 1 teaspoon of sugar or maple syrup to round out the flavors.

If the chili is thicker than you like, stir in a splash of broth or water. If it is too thin, continue simmering for a few more minutes uncovered. Turn off the heat and let the chili rest for 5 to 10 minutes before serving; this brief rest helps the flavors settle and the texture thicken slightly more.

Step 7: Serve with toppings

Ladle the smoky cocoa–black bean chili into bowls. Squeeze a wedge of lime over each bowl and garnish with chopped cilantro. Add diced avocado, a dollop of sour cream or Greek yogurt, shredded cheese, and sliced green onions, if you like. Serve with tortilla chips or a slice of warm cornbread on the side for dipping and scooping.

Pro Tips

• Control the heat: Start with 1 chipotle chile and add more after tasting. It is easy to make it spicier, but hard to dial the heat back.
• Use good cocoa: Choose a plain, unsweetened cocoa powder (not a hot chocolate mix). A high-quality cocoa gives a smoother, more complex flavor.
• Bloom the spices: That short cooking time with oil in Step 3 dramatically boosts flavor. Do not skip it, and do not add the broth before the spices have had a chance to toast.
• Thicken naturally: Lightly mashing some beans is the secret to a thick, hearty chili without any thickeners.
• Even better next day: The chili’s smoky, cocoa-rich flavor deepens overnight. If you can, make it ahead and reheat gently for serving.

Variations

• Sweet Potato Smoky Chili: Add 1 medium sweet potato, peeled and cut into ½-inch cubes, along with the beans and tomatoes. Simmer until the sweet potato is tender, 25 to 30 minutes.
• Extra-Protein Version: Stir in 1 cup of cooked lentils or an extra can of black beans or kidney beans in Step 4 for a higher-protein, extra-hearty pot.
• Vegan all the way: The chili itself is naturally vegan. Top with diced avocado, cilantro, green onion, and a swirl of cashew cream or plant-based yogurt instead of dairy.

Storage & Make-Ahead

Let the chili cool to room temperature before storing. Transfer to airtight containers and refrigerate for up to 4 days. The flavors continue to develop, so leftovers often taste even better.

For longer storage, freeze in portion-size containers for up to 3 months. Leave a little room at the top of each container for expansion. Thaw overnight in the refrigerator, then reheat gently on the stovetop over low to medium heat, adding a splash of water or broth if it has thickened too much. Stir well as it reheats and adjust seasonings to taste, adding a squeeze of lime to brighten.

Nutrition (per serving)

Approximate values for 1 of 6 servings (without toppings): about 240 calories; 11 g protein; 38 g carbohydrates; 7 g fat; 11 g dietary fiber; 620 mg sodium (will vary based on broth, salt, and toppings used). Toppings such as cheese, sour cream, and avocado will increase calories and fat.