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30-Minute Loaded Chocolate Chili

If you're looking for a unique spin on classic chili, try this EASY and DELICIOUS chocolate chili recipe made with cocoa powder and cinnamon! Hearty comfort food that's on the healthier side and perfect for chilly weather!!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 12
Calories: 365 kcal
Course: Soup
Cuisine: American

Ingredients

  • 2 to 2 ½ pounds lean ground beef 80 to 90% lean
  • 1 large/extra-large sweet vidalia onion diced small
  • 2 to 3 tablespoons olive oil if desired or necessary if your beef is very lean
  • 4 to 5 garlic cloves finely pressed or minced
  • one 15-ounce can black beans I used no-salt added, drained and rinsed
  • one 15-ounce can red kidney beans I used low-salt, drained and rinsed
  • one 14.5-ounce can petite diced fire-roasted tomatoes regular petite diced tomatoes may be substituted
  • one 6-ounce can tomato paste
  • two 4-ounce cans fire-roasted diced green chiles regular diced green chiles may be substituted; and/or reduce to 1 can for less spiciness
  • 1 to 2 cups water chicken or vegetable broth, or as desired
  • 1 to 1.5 tablespoons chili powder I used 1.5
  • 1 to 2 tablespoons unsweetened cocoa powder OR 1 ounce unsweetened dark chocolate
  • 1 tablespoon ground cumin
  • 2 teaspoons smoked paprika regular paprika may be substituted
  • 2 to 3 teaspoons kosher salt or taste (see step 3. below)
  • 1 teaspoon freshly ground black pepper or to taste
  • pinch cayenne pepper optional and to taste
  • 3 to 5 cinnamon sticks
  • 2 to 4 bay leaves
  • ½ cup Fisher Walnut Halves and Pieces plus more for garnishing if desired
  • 1 to 3 teaspoons brown sugar light or dark, optional and to taste
  • 1 to 2 teaspoons ground cinnamon optional and to taste
  • 1 tablespoon apple cider vinegar optional but recommended (red wine vinegar or your favorite vinegar may be substituted)
  • Sour Cream or Greek yogurt optional for garnishing

Instructions

    Cup of Yum
  1. To a large Dutch oven, add the beef, onion, optional oil, and cook over medium-high heat until beef is cooked through and onions are translucent, about 7 minutes; crumble beef as it cooks and stir intermittently to ensure even cooking.
  2. Add the garlic and cook for about 1 minute, or until fragrant; stir nearly constantly.
  3. Add the the black beans, kidney beans, fire-roasted tomatoes, tomato paste, green chiles, water/broth (if you prefer thicker chili start with 1 cup), chili powder, cumin, chili powder, cocoa powder or dark chocolate, smoked paprika, salt, pepper, optional cayenne, cinnamon sticks, bay leaves, 1/2 cup Fisher Walnuts, and stir to combine.
  4. Bring to boil and allow chili to gently boil for about 5 minutes or until chili has reduced and thickened some.
  5. Stir, taste, optionally add brown sugar to taste (I added 3 teaspoons because the sugar balances the acid from the tomatoes and tomato sauce).
  6. If you prefer a stronger and more pronounced cinnamon flavor, add an optional 1 to 2 teaspoons ground cinnamon, optional vinegar (brightens up the flavor), and additional salt, pepper, etc. if desired.
  7. Remove the cinnamon sticks and bay leaves, ladle into bowls, and optionally garnish with sour cream/Greek yogurt, additional walnuts, or your favorite chili garnishes.

Notes

  • I used fire-roasted tomatoes and fire-roasted green chiles but you can choose milder versions of those products (and/or reduce the green chiles to 1 can or omit).
  • You can scale the amount of chili powder down to 1 tablespoon if you’re cooking for those who are more sensitive to spices.
  • Because I used no/low-salt canned goods when available, I added salt. If you're using regular salt products, you may not need to add any salt. Always salt to taste preferences.
  • Cinnamon sticks alone will keep the overall cinnamon flavor profile in the background; whereas the addition of ground cinnamon will give the chili much more of a cinnamon flavor profile overall. Start with cinnamon sticks and if you want more of a cinnamon pop, a bit of ground cinnamon will do it.
  • Storage: Chili will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. The flavors meld and marry and I think it tastes even better a day or two later.
  • Adapted from Easy 30-Minute Smoky Beef and Black Bean Chili.

Nutrition Information

Serving 1 Calories 365kcal (18%) Carbohydrates 26g (9%) Protein 33g (66%) Fat 15g (23%) Saturated Fat 5g (25%) Polyunsaturated Fat 8g Cholesterol 75mg (25%) Sodium 996mg (42%) Fiber 7g (28%) Sugar 7g (14%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 365

% Daily Value*

Serving 1
Calories 365kcal 18%
Carbohydrates 26g 9%
Protein 33g 66%
Fat 15g 23%
Saturated Fat 5g 25%
Polyunsaturated Fat 8g 47%
Cholesterol 75mg 25%
Sodium 996mg 42%
Fiber 7g 28%
Sugar 7g 14%

* Percent Daily Values are based on a 2,000 calorie diet.