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Cocoa Citrus Chili

Prep Time 10 minutes
Cook Time 30 minutes
Servings 4 People

Ingredients

  • 3 carrots peeled and quartered
  • 1 celery stalk quartered
  • 1 onion, peeled, quartered
  • 3 tbsp olive oil, divided
  • 2 ½ tsp kosher salt, divided
  • 8 oz cremini mushrooms, stems removed
  • 1 pint cherry tomatoes*
  • 2 bell peppers, chopped
  • 3 cloves garlic, chopped
  • 2 tbsp cocoa powder
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • ½-1 tsp red chili flakes, optional depends on preferred spice level
  • 2 (15 oz) cans black beans, rinsed and drained
  • 1 (15 oz) can pinto beans, rinsed and drained
  • 2 cups water use 1 ½ cups for thicker chili
  • ½ cup fresh orange juice, divided
  • Plain whole milk yogurt, for garnish
  • Chopped red onion, for garnish
  • Cilantro, for garnish
  • you can substitute 1 (14.5 oz) can diced or crushed tomatoes for the cherry tomatoes

Items you can prep ahead (optional)

  • The chili can easily be made ahead, and tastes even better the longer it sits!
  • Option to chop the onion/celery/carrot mixture and bell pepper and remove stems from mushrooms.
  • Since we use the blender for most of our chopping, you can do it the night of.

Instructions

  • Add carrots and celery to a blender and blend until roughly chopped. Add the onion and blend/pulse again until chopped, but not watery. You may need to use a damper tool or scrape sides down to chop up the onion fully. Alternatively, you could hand chop the carrots, celery, and onion.
  • In a large pot over medium heat, add 2 tablespoons olive oil, the onion mixture, and 1 teaspoon salt. Cook for 5-7 minutes, stirring occasionally, or until softened and most of the water has cooked off.
  • Add the mushrooms to the blender and blend to finely chop. Push the onion mixture to the sides of the pot to create room for the mushrooms in the center. Add remaining 1 tablespoon olive oil to the middle of the pot and add the mushrooms. Increase the heat to medium-high and let them cook, undisturbed, for 5 minutes, or until cooked down and golden in spots.
  • Add your tomatoes to the blender and blend until they are broken down and juicy, set aside. Add the bell pepper, garlic, cocoa powder, cumin, coriander, and chili flakes (if using) to the skillet and cook, stirring constantly, for about 30 seconds to toast the spices. Add in the pureed tomatoes and 1 teaspoon salt and scrape up any browned bits stuck to the bottom.
  • Stir in the beans, water, ¼ cup orange juice, and remaining ½ teaspoon salt. Increase the heat to high to bring to a boil, then reduce to low and simmer for 10-15 minutes. Add 2-3 cups of the chili to your blender and blend until smooth. Stir it back into the chili along with the remaining ¼ cup orange juice. Always taste and add more salt, if needed.
  • Top the chili with yogurt, red onion, and cilantro.

Notes

Substitutions

  • I like using pureed cherry tomatoes here, but you could substitute 1 (14 oz) can crushed or diced tomatoes.
  • You can skip the mushrooms if you’re not into that
  • To make vegan, use vegan yogurt or sour cream or skip all together and top with avocado/guacamole.
  • Swap out the bell pepper for chopped cabbage or any other veggie you have lying around!

Storage

  • Store leftovers in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.

Leftovers + Repurposing

  • Reheat the chili and add your toppings.
  • Add crumbled tortilla chips on top.
  • Serve with cornbread!