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4.9 from 45 votes

Chocolate Chili Recipe

This Chocolate Chili recipe is a one-pot meal that you can make under 45 minutes. Made with unsweetened chocolate, cocoa powder, sweet potatoes, and beans, it is the perfect balance of sweet and savory with a deep rich mole-like flavor.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 6 servings
Calories: 274 kcal
Course: Soup
Cuisine: Mexican

Ingredients

  • 1 tablespoon vegetable oil
  • 1 large onion chopped ~ approximately 1 cup
  • 2 jalapeños seeded and chopped (A medium-sized bell pepper would also work)
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 lbs ground turkey I used 93%
  • 4 cloves garlic minced
  • 1 tablespoon tomato paste
  • 2 tablespoons unsweetened cocoa powder
  • 2 oz. unsweetened chocolate roughly chopped
  • 1 large or 2 medium sweet potatoes peeled and cut into 1-inch cubes
  • 1 15 oz. can of black beans , drained and rinsed
  • 1 15 oz. can of red kidney beans , drained and rinsed
  • 1 28 oz. can of diced tomatoes with their juices
  • 3 cups chicken stock
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ cup fresh cilantro roughly chopped - (Optional) plus more as garnish
Toppings
  • ¼ cup sour cream optional
  • ¼ cup pumpkin seeds - options;
  • 1 lime cut into wedges
  • Maple syrup - optional

Instructions

    Cup of Yum
  1. Heat oil in a large heavy-bottomed pot (like a Dutch oven) over medium-high heat. Add onion, jalapenos, chili powder, ground cumin, and ground coriander. Cook, stirring frequently, for 5-6 minutes or until onions are softened.
  2. Add in the ground turkey and cook, breaking the meat with a wooden spoon, until no pink parts remain. Stir in the garlic and tomato paste and cook for another minute or so.
  3. Add in the cocoa powder, unsweetened chocolate, sweet potatoes, black beans, kidney beans, tomatoes, chicken stock, and salt and black pepper. Give it a big stir. Bring it to a boil, turn the heat down to medium-low and let it simmer for 20-25 minutes or until sweet potatoes are fully cooked. If using, stir in the chopped cilantro.
  4. Ladle into bowls. Top each serving with a dollop of sour cream on top and drizzle with a teaspoon of maple syrup and a squeeze of fresh lime juice. Garnish with pumpkin seeds and chopped cilantro. Serve.

Notes

  • : To store your leftover chili, bring it to room temperature, transfer it to an airtight container, and put in the fridge for up to 4 days.
  • : Your chocolate chili can be stored in the freezer for up to 2 months. Just bring it to room temperature and store it in a freezer friendly airtight container before placing it in the freezer.
  • Storage: To store your leftover chili, bring it to room temperature, transfer it to an airtight container, and put in the fridge for up to 4 days.
  • Freezer: Your chocolate chili can be stored in the freezer for up to 2 months. Just bring it to room temperature and store it in a freezer friendly airtight container before placing it in the freezer.
  • Thaw: When thawing this dish, put it in the fridge overnight. Then, reheat the chili just before serving.

Nutrition Information

Calories 274kcal (14%) Carbohydrates 26g (9%) Protein 25g (50%) Fat 11g (17%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 1g Cholesterol 50mg (17%) Sodium 797mg (33%) Potassium 901mg (26%) Fiber 6g (24%) Sugar 7g (14%) Vitamin A 6492IU (130%) Vitamin C 21mg (23%) Calcium 100mg (10%) Iron 5mg (28%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 274

% Daily Value*

Calories 274kcal 14%
Carbohydrates 26g 9%
Protein 25g 50%
Fat 11g 17%
Saturated Fat 5g 25%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Trans Fat 1g 50%
Cholesterol 50mg 17%
Sodium 797mg 33%
Potassium 901mg 19%
Fiber 6g 24%
Sugar 7g 14%
Vitamin A 6492IU 130%
Vitamin C 21mg 23%
Calcium 100mg 10%
Iron 5mg 28%

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